CN101637305B - Method for preparing tobacco flavor by Maillard reaction - Google Patents
Method for preparing tobacco flavor by Maillard reaction Download PDFInfo
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- CN101637305B CN101637305B CN2009101814222A CN200910181422A CN101637305B CN 101637305 B CN101637305 B CN 101637305B CN 2009101814222 A CN2009101814222 A CN 2009101814222A CN 200910181422 A CN200910181422 A CN 200910181422A CN 101637305 B CN101637305 B CN 101637305B
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Abstract
The invention discloses a method for preparing tobacco flavor by Maillard reaction, which comprises the following steps: carrying out Maillard reaction by using compound amino acid, liquid glucose, special directional aroma-improving additive tobacco powder extract and tobacco extract 27-3-491-0 and propylene glycol as raw materials for 1 hour to 2 hours by continuously stirring; adjusting pH value to be 7 to 9 and controlling the temperature to be 105 DEG C-120 DEG C; and preparing the tobacco flavor, which has chocolate flavor and flue-cured tobacco flavor, wherein a directional aroma-improving additive substance which can lead the tobacco flavor have special flavor types, including the chocolate flavor type and the flue-cured tobacco flavor type is also added into the prescription of the Maillard reaction raw materials besides the Maillard reaction basic substances of the amino acid and reducing sugar; tobacco shreds are added into the prepared tobacco flavor to be used as a high-grade individualized cigarette. The invention has mild reaction condition, relatively simple required equipment and lower cost.
Description
Technical field
The present invention relates to prepare the method for tobacco aromatics using, relate in particular to and utilize Maillard reaction to prepare the method for extraordinary odor type tobacco aromatics using.
Background technology
Maillard reaction is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), claims the carbonyl ammonia react again.Maillard reaction can produce a large amount of aroma components, has been used to prepare all kinds of essence and flavoring agents, fumet.When kind, proportioning and the reaction condition of amino acid or reduced sugar not simultaneously, can produce the perfume base of different-style odor type.Maillard reaction mainly contains the influence of food: 1, the generation of fragrance and color and luster, Maillard reaction can produce required or unwanted fragrance of people or color and luster.For example leucine and glucose at high temperature react, and the bread that can produce pleasant is fragrant.And in food production storages such as Chinese chestnut, squid and in the Closed Circulation in Sugar Production, just need to suppress Maillard reaction to reduce the generation of brown stain; 2, autoxidation shows non-oxidizability to the grease class for the generation of non-oxidizability, the brown stain pigment that produces in the Maillard reaction, and this mainly is owing to generate reproducibility intermediate products such as aldehyde, ketone in the browning reaction.
Publication number is the one Chinese patent application of CN101411543, discloses a kind of method for preparing tobacco aromatics using, and it reacts glucide and amino acid, makes tobacco aromatics using.Yet; This method only with base substance-glucide and the maillard reaction product between amino acid of reaction as tobacco aromatics using; Be difficult to prepare extraordinary odor type tobacco aromatics using, its cigarette with the intensity of fragrance or cigarette with the peat-reek of the inaccessible extraordinary odor type tobacco aromatics using of plentiful sophistication of the degree of orientation of fragrance, fragrance or the requirement of local flavor.Prepare extraordinary odor type tobacco aromatics using, necessary some extraordinary directed flavored type additive materials that can make tobacco aromatics using have flavour of adding could realize.
Summary of the invention
The technical problem that the object of the invention maybe will solve provides a kind ofly utilizes Maillard reaction preparation to have extraordinary odor type---and have the method for the tobacco aromatics using of chocolate odor type and flue-cured tobacco odor type, it is added into pipe tobacco, as a kind of personalized cigarette of top grade.
Adopt following technical scheme for solving the problems of the technologies described above the present invention:
A kind of method of utilizing Maillard reaction to prepare tobacco aromatics using comprises the steps:
(1) built amino-acid, its component and mass percent thereof are:
Leucine 20%～50%
Glutamic acid 20%～50%
Proline 10%～40%
Asparatate 3～30%, total amount 100%,
Each component is mixed and stirred, obtain built amino-acid;
(2) composition of raw materials, carry out Maillard reaction:
Each raw material of said Maillard reaction and mass parts ratio thereof are:
Built amino-acid 10
Natural offal cream 1～2
Tobacco extract " 27-3-491-0 " 3～10
Reduced sugar 35
Propane diols 100～150
Above-mentioned built amino-acid and reduced sugar are dissolved in propane diols respectively and insert in the agitated reactor; Add natural offal cream and tobacco extract " 27-3-491-0 "; Adjustment pH value is 7～9; Temperature is controlled at 105 ℃～120 ℃, in constantly stirring, carries out Maillard reaction 1～2 hour, makes the tobacco aromatics using of flue-cured tobacco odor type or chocolate odor type.
Further technical scheme is in the above-mentioned reactions step (2), and said reduced sugar is a liquid glucose, and the pol of said liquid glucose is 79-83%; Mixing speed in the above-mentioned reactions step (2) is 80-120rpm.
Above-mentioned offal cream and tobacco extract " 27-3-491-0 " are to be the tobacco spice that raw material makes with the natural baccy end, and as the aromatizing agent of cigarette cut tobacco, its composition is extremely complicated, and two kinds of products are known commercial goods.
Beneficial effect
(1) the present invention utilizes Maillard reaction to prepare tobacco aromatics using; In the prescription of reaction raw materials; Except that the base substance that adds amino acid and recuding sugars Maillard reaction; Also having added and can make tobacco aromatics using have extraordinary odor type---the directed flavored type additive materials of chocolate odor type and flue-cured tobacco odor type is added into pipe tobacco with the tobacco aromatics using that makes, as a kind of personalized cigarette of top grade.
(2) reaction condition of the present invention is gentle, and desired equipment is simple relatively, and cost is lower.
The specific embodiment
Can further be expressly understood the present invention through the specific embodiment of the invention given below, but these embodiment not the restrictions to protection domain of the present invention.
(1), four embodiment of the present invention and four comparative examples' explanation:
Embodiment 1
(1) built amino-acid: take by weighing leucine 2g, glutamic acid 4.5g, proline 1g, asparatate 2.5g (four seed amino acids all are food-grade), then with stirring in it mixer.
(2) composition of raw materials; Carry out Maillard reaction: take by weighing offal cream 1.0g (index of refraction is 1.5060 ± 0.0080), tobacco extract " 27-3-491-0 " 3g (the refractive power specification is 1.5050 ± 0.0080), liquid glucose 35g (pol is 79-83%), propane diols 100g, and add in the conventional small-sized agitated reactor with step (1) gained built amino-acid.PH is transferred to 7, and temperature is controlled to be 105 ℃, and mixing speed is 80rpm.Reacted 1 hour, and made the tobacco aromatics using of flue-cured tobacco odor type or chocolate odor type, products therefrom is pale brown look liquid, has chocolate fragrant and flue-cured tobacco perfume.
The process conditions of the component of above-mentioned built amino-acid and mass percent thereof, each raw material of Maillard reaction and mass ratio and Maillard reaction are shown in the embodiment 1 in the following table 1.
Embodiment 2～embodiment 4
Embodiment 2～embodiment 4 that the process conditions of the component of its built amino-acid and mass percent thereof, each raw material of Maillard reaction and mass ratio and Maillard reaction are shown in Table 1, all the other are explained with embodiment 1.
Comparative example 1～comparative example 4
Comparative example 1～comparative example 4 that the process conditions of the component of its built amino-acid and mass percent thereof, each raw material of Maillard reaction and mass ratio and Maillard reaction are shown in Table 1, remaining method explanation is with embodiment 1.Wherein:
Comparative example 1 does not add as the offal cream of extraordinary directed flavored type additive and tobacco extract " 27-3-491-0 ";
Comparative example 2 carries out not adding offal cream and the tobacco extract " 27-3-491-0 " as extraordinary directed flavored type additive in the composition of raw materials of Maillard reaction; But in the product of above-mentioned Maillard reaction, add offal cream and tobacco extract " 27-3-491-0 ", as end product;
The extraordinary directed flavored type additive that comparative example 3 carries out in the composition of raw materials of Maillard reaction only adds offal cream;
The extraordinary directed flavored type additive that comparative example 4 carries out in the composition of raw materials of Maillard reaction only adds tobacco extract " 27-3-491-0 ".
The explanation of employed emphasis raw material among above-mentioned each embodiment and the comparative example:
Each seed amino acid is selected the commercial prod of Changzhou Chang Mao Biochemical Engineering Co for use;
Liquid glucose is selected the commercial prod of Shanghai Rongshi Biological Technology Co., Ltd for use;
The commercial prod that offal cream selects for use the Shanghai International Automobile City Tourist Festival perfumery to produce;
Tobacco extract " 27-3-491-0 " is selected the commercial prod of Kunshan flower minister spices company for use;
Propane diols is selected the USP/EP commercial prod of DOW Chemical Pacific Ocean Co., Ltd for use.
Table 1
(2), the technique effect of above-mentioned four embodiment and four comparative example's end products evaluation:
1, the method for technique effect evaluation:
The end product that each embodiment is obtained adds pipe tobacco by mass ratio 0.15%, through eight perfumers aromatic tobacco is smoked panel test: the odor type evaluation of the aromatic tobacco of the end product that each embodiment is obtained is as the criterion with most perfumers' the suggestion of smokeing panel test.Standards of grading for each performance item of aromatic tobacco under a kind of odor type are smoked panel test to aromatic tobacco through eight perfumers by GB 5606.4-2005 and GB 5606.5-2005; Get the smoke panel test score value of each performance item of being given of eight perfumers then and average, the standards of grading of each performance item see the following form 2 when smokeing panel test.
Table 2
| The mark section | The gloss index | Highest score | The fragrance index | Highest score | The harmony index | Highest score | Assorted gas index | Highest score | The excitant index | Highest score | The pleasant impression index | Highest score | Add up to highest score |
| I | Gloss is glossy | 5 | Fragrance is plentiful, fine and smooth | 32 | Harmony | 5 | There is not assorted gas | 12 | Non-stimulated | 20 | Pure, comfortable | 25 | 99 |
| II | Gloss is more glossy | 3 | Fragrance is sufficient, coarse slightly | 25 | Than harmony | 3 | Little have assorted gas | 9 | Slightly stimulate | 15 | More only, more comfortable | 20 | 75 |
| III | Gloss is dim | 1 | Fragrance is thin, more coarse | 17 | Still harmony | 1 | Slightly assorted gas | 6 | Stimulation is arranged | 10 | Still only, still comfortable | 15 | 50 |
The work of smokeing panel test must be carried out under ventilation, free from extraneous odour, peace and quiet, interference-free environment.
2, smoking result:
The odor type of the aromatic tobacco of odor type evaluation result: embodiment 1～embodiment 4 and comparative example 3～comparative example's 4 end product all has the chocolate fragrant and fragrant odor type of flue-cured tobacco; The odor type of the aromatic tobacco of comparative example 1 end product is burnt roasting fragrant and chocolate odor type, and the odor type of comparative example's 2 aromatic tobaccos is the burnt roasting fragrant and fragrant odor type of tobacco.
The scoring of each performance item of aromatic tobacco sees the following form 3 under above-mentioned each odor type.
Table 3
Visible by table 3 result:
(1), from the smoking result explanation of embodiment 1～embodiment 4; According to preparation method of the present invention (component of built amino-acid and mass percent thereof, the carry out composition of raw materials of Maillard reaction and the process conditions of carrying out Maillard reaction); Total score value of each performance item all in the II level to the I level, can prepare and have extraordinary odor type--the tobacco aromatics using of chocolate odor type and flue-cured tobacco odor type.
(2), comparative example 1 does not add offal cream and the tobacco extract " 27-3-491-0 " as extraordinary directed flavored type additive; Carry out Maillard reaction; Total score value of each performance item is 50.2 minutes; Total score value than each performance item of embodiment 1～embodiment 4 obviously reduces, and can not obtain having the tobacco aromatics using of chocolate odor type and flue-cured tobacco odor type.
(3), comparative example 2 carries out not adding offal cream and the tobacco extract " 27-3-491-0 " as extraordinary directed flavored type additive in the composition of raw materials of Maillard reaction; But the back adds offal cream and tobacco extract " 27-3-491-0 " in the product of above-mentioned Maillard reaction, as end product.Total score value of each performance item is 44.4 minutes; Compare with embodiment 1～embodiment 4 and with other three comparative examples; Total score value of each performance item is minimum; And do not have extraordinary odor type---chocolate odor type and flue-cured tobacco odor type, otherwise explanation offal cream and tobacco extract " 27-3-491-0 " have been participated in Maillard reaction as extraordinary directed flavored type additive.
(4), comparative example 3 and comparative example 4 carry out only adding in the composition of raw materials of Maillard reaction a kind of as in the offal cream of extraordinary directed flavored type additive and the tobacco extract " 27-3-491-0 "; Maillard reaction still takes place; Total score value of each performance item was respectively 62.6 minutes and 66.4 minutes; Total score value than embodiment 1～embodiment 4 each performance item is low, but is higher than comparative example 1～comparative example 2.Offal cream and tobacco extract " 27-3-491-0 " that extraordinary directed flavored type additive is described all should add, shown in embodiment 1～embodiment 4.
Claims (4)
1. a method of utilizing Maillard reaction to prepare tobacco aromatics using comprises the steps:
(1) built amino-acid, its component and mass percent thereof are:
Leucine 20%～50%
Glutamic acid 20%～50%
Proline 10%～40%
Asparatate 3～30%, total amount 100%,
Each component is mixed and stirred, obtain built amino-acid;
(2) composition of raw materials, carry out Maillard reaction:
The mass parts ratio of said each raw material is:
Built amino-acid 10
Natural offal cream 1～2
Tobacco extract " 27-3-491-0 " 3～10
Reduced sugar 35
Propane diols 100～150
Above-mentioned built amino-acid and reduced sugar are dissolved in propane diols respectively and insert in the agitated reactor; Add natural offal cream and tobacco extract " 27-3-491-0 "; Adjustment pH value is 7～9; Temperature is controlled at 105 ℃～120 ℃, in constantly stirring, carries out Maillard reaction 1～2 hour, makes the fragrant and chocolate fragrant tobacco aromatics using of flue-cured tobacco.
2. according to the said method of utilizing Maillard reaction to prepare tobacco aromatics using of claim 1, it is characterized in that in the reactions step (2), said reduced sugar is a liquid glucose.
3. according to the said method of utilizing Maillard reaction to prepare tobacco aromatics using of claim 1, it is characterized in that in the reactions step (2), said mixing speed is 80-120rpm.
4. according to the said method of utilizing Maillard reaction to prepare tobacco aromatics using of claim 2, the pol that it is characterized in that said liquid glucose is 79-83%.
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| CN102247008A (en) * | 2011-07-02 | 2011-11-23 | 云南瑞升烟草技术（集团）有限公司 | Pretreatment method for processing tobacco stalks into stalk granules |
| CN102697168B (en) * | 2012-06-12 | 2014-04-16 | 湖北中烟工业有限责任公司 | Additive for boosting maillard reaction of recombined tobacco leaves and method for preparing tobacco leaves by using additive |
| CN102757866B (en) * | 2012-06-26 | 2014-06-18 | 湖北中烟工业有限责任公司 | Method for preparing latent fragrance perfume for cigarettes through dual-frequency ultrasonic |
| CN103966024B (en) * | 2014-05-22 | 2015-10-21 | 嘉兴市得百科新材料科技有限公司 | Tobacco aromatics using that a kind of Maillard reaction is obtained and preparation method thereof |
| CN112831365A (en) * | 2019-11-24 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Preparation method of Yixiangshan tea oil |
| CN111184248A (en) * | 2020-03-19 | 2020-05-22 | 中国烟草总公司郑州烟草研究院 | Preparation and application of additive capable of improving sensory quality of cut stems |
| CN113142643A (en) * | 2021-02-08 | 2021-07-23 | 广东中烟工业有限责任公司 | Cigarette essence for heating non-combustible cigarettes and preparation method and application thereof |
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Owner name: YINGTAN HUABAO FLAVORS AND FRAGRANCES CO., LTD. Free format text: FORMER OWNER: WUXI HUAXIN FRAGRANCE AND FLAVOR CO., LTD. Effective date: 20141010 |
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Effective date of registration: 20141010 Address after: 335200 Yingtan Economic Development Zone, Jiangxi, Longgang area south of the Eagle Road Patentee after: Yingtan Huabao Flavours & Fragrances Co., Ltd. Address before: 214101 No. 9, Spring Festival Road, Xishan Economic Development Zone, Jiangsu, Wuxi Patentee before: Wuxi Huaxin Flavor and Fragrances Co., Ltd. |
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Address after: 335000 Yingtan economic and Technological Development Zone, Longgang District, South Wing Road, Jiangxi Patentee after: Yingtan Huabao flavors Co. Address before: 335200 Yingtan Economic Development Zone, Jiangxi, Longgang area south of the Eagle Road Patentee before: Yingtan Huabao Flavours & Fragrances Co., Ltd. |