CN103966024B - Tobacco aromatics using that a kind of Maillard reaction is obtained and preparation method thereof - Google Patents
Tobacco aromatics using that a kind of Maillard reaction is obtained and preparation method thereof Download PDFInfo
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- CN103966024B CN103966024B CN201410218376.XA CN201410218376A CN103966024B CN 103966024 B CN103966024 B CN 103966024B CN 201410218376 A CN201410218376 A CN 201410218376A CN 103966024 B CN103966024 B CN 103966024B
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Abstract
The invention discloses obtained tobacco aromatics using of a kind of Maillard reaction and preparation method thereof.This tobacco aromatics using is made up of the component comprising following weight part: amino acid 5-8 part, reduced form sugar 12-26 part, hyaluronic acid 2-3 part, 2 Alpha-hydroxy Oleanolic Acid 1-1.5 parts, ursonic acid 1-1.5 part and propylene glycol 100-120 part.Meanwhile, the invention provides a kind of method preparing this tobacco aromatics using, by adding in reactor by above-mentioned raw materials mixing, regulate pH, control temperature, is obtained by reacting tobacco aromatics using.The spices that the present invention obtains not only has certain increasing taste effect to tobacco, and can increase the fragrant and sweet of tobacco, reduces tobacco and stimulates the cough and dry problem that cause, make suction taste softer.
Description
Technical field
The invention belongs to cigarette flavoring field, tobacco aromatics using that particularly a kind of Maillard reaction is obtained and preparation method thereof.
Background technology
Tobacco industry faces the challenge the fragrance mainly making cigarette keep enough, thus meets the demand of cigarette fan with different odor types.Maillard reaction product contains a large amount of fragrance matters, can use as effective flavoring substances on low-coke tar cigarette, to strengthen the fragrance of cigarette.Maillard reaction is the reaction occurred between reductibility carbohydrate and aminocompound, containing a large amount of aroma components in the material of generation, is thus used as preparing various essence and flavoring agent.By different types of reducing sugar and the selection of aminocompound and the control of feed ratio, obtain the product with different flavor and different color and luster, these products are widely used in food and Field of Tobacco, play flavouring and seasoning effect.
Along with China's cigarette tar content constantly reduces, though the cigarette flavoring that existing Maillard reaction obtains has certain flavouring effect, thick and heavy fragrance can cover pungency and the bitterness sense of tobacco leaf in the process sucked, but this pungency and bitterness sense become the subject matter of pleasant impression after sucking cigarette, even some smoker can not feel well dry and astringent with throat.
Summary of the invention
For above-mentioned demand, tobacco aromatics using that the object of the present invention is to provide a kind of Maillard reaction obtained and preparation method thereof, the tobacco aromatics using that the method obtains not only solve the pleasant impression of existing tobacco aromatics using poor, stimulate large problem, and to tobacco, there is certain increasing taste effect, and the fragrant and sweet of tobacco can be increased, reduce tobacco and stimulate the cough and dry problem that cause, make suction taste softer.
Object of the present invention can be achieved through the following technical solutions:
The tobacco aromatics using that Maillard reaction is obtained, be made up of the component comprising following weight part:
Amino acid 5-8 part,
Reduced form sugar 12-26 part,
Hyaluronic acid 2-3 part,
2 Alpha-hydroxy Oleanolic Acid 1-1.5 parts,
Ursonic acid 1-1.5 part,
Propylene glycol 100-120 part.
Described component also comprises Japanese Honeysuckle 0-2 weight part.
Described reduced form sugar is a kind of in fructose, glucose, semi-lactosi and maltose.
Described amino acid is selected from the mixing of halfcystine and Methionin.
Described halfcystine and Methionin mass ratio be 1-2:2-5.
A preparation method for the tobacco aromatics using that Maillard reaction obtains, the method comprises the following steps:
(1) amino acid 5-8 weight part, reduced form sugar 12-26 weight part and hyaluronic acid 2-3 weight part are added in propylene glycol 100-120 weight part, stir;
(2) product in step (1) is added in reactor, adjustment pH is 7.4-8.6, add ursonic acid 1-1.5 weight part, 2 Alpha-hydroxy Oleanolic Acid 1-1.5 weight parts and Japanese Honeysuckle 0-2 weight part, control temperature is 115-132 DEG C, reaction 20-40 minute, stop heating, cooling, obtains tobacco aromatics using.
Stir speed (S.S.) in described step (1) is 1000-1200 rev/min.
compared with prior art, its beneficial effect is in the present invention:
(1) halfcystine has sulfydryl, and sulfydryl has certain reductibility, easily and the combination such as free radical, can reduce because result of combustion of tobacco produces the injury of too much radical pair human body.
(2) hyaluronic acid of the present invention is polyol, plays certain moisture-keeping function to pipe tobacco, decreases dry sensation and pungency, makes tobacco aromatics using of the present invention have the effect of moist-keeping flavouring.
(3) present invention adds ursonic acid and 2 Alpha-hydroxy Oleanolic Acids all, spices obtained like this can reduce the irritating smell in tobacco, make the suction taste of cigarette softer, the flavor concentration of tobacco leaf can be strengthened and promote the sense of smell taste satisfaction degree of smoker, also there is anti-inflammatory definitely, moist effect simultaneously.
Embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
(1) halfcystine 1.7kg, Methionin 3.3kg, fructose 12kg and hyaluronic acid 2kg are added in propylene glycol 100kg, stir with 1000 revs/min;
(2) add in reactor by the product in step (1), regulate pH to be 8.6, add ursonic acid 1.5kg, 2 Alpha-hydroxy Oleanolic Acid 1.5 kg and Japanese Honeysuckle 2kg, control temperature is 115 DEG C, reacts 40 minutes, stops heating, and cooling, obtains tobacco aromatics using.
Be sprayed on pipe tobacco by the tobacco aromatics using obtained with 0.2wt% ratio uniform, smoke panel test through perfumer, this tobacco aromatics using is not relative to adding spiced tobacco, and flue gas is finer and smoother, stimulates less, flavouring successful.The test result of assorted gas index, pleasant impression index and moistness index asks for an interview table 1.
Embodiment 2
(1) halfcystine 1.4kg, Methionin 3.6kg, maltose 26kg and hyaluronic acid 3kg are added in propylene glycol 120 kg, stir with 1200 revs/min;
(2) add in reactor by the product in step (1), regulate pH to be 8.0, add ursonic acid 1.5kg, 2 Alpha-hydroxy Oleanolic Acid 1kg and Japanese Honeysuckle 1kg, control temperature is 130 DEG C, reacts 40 minutes, stops heating, and cooling, obtains tobacco aromatics using.
Be sprayed on pipe tobacco by the tobacco aromatics using obtained with 0.2wt% ratio uniform, smoke panel test through perfumer, this tobacco aromatics using is not relative to adding spiced tobacco, and flue gas is finer and smoother, stimulates less, flavouring successful.The test result of assorted gas index, pleasant impression index and moistness index asks for an interview table 1.
Embodiment 3
(1) halfcystine 4kg, Methionin 4kg, semi-lactosi 20kg and hyaluronic acid 2kg are added in propylene glycol 110 kg, stir with 1100 revs/min;
(2) add in reactor by the product in step (1), regulate pH to be 8.6, add ursonic acid 1.2kg and 2 Alpha-hydroxy Oleanolic Acid 1kg, control temperature is 132 DEG C, reacts 20 minutes, stops heating, and cooling, obtains tobacco aromatics using.
Be sprayed on pipe tobacco by the tobacco aromatics using obtained with 0.2wt% ratio uniform, smoke panel test through perfumer, this tobacco aromatics using is not relative to adding spiced tobacco, and flue gas is finer and smoother, stimulates less, flavouring successful.The test result of assorted gas index, pleasant impression index and moistness index asks for an interview table 1.
Embodiment 4
(1) halfcystine 1.3kg, Methionin 6.7kg, glucose 14kg and hyaluronic acid 3kg are added in propylene glycol 100 kg, stir with 1000 revs/min;
(2) add in reactor by the product in step (1), regulate pH to be 7.4, add ursonic acid 1kg and 2 Alpha-hydroxy Oleanolic Acid 1kg, control temperature is 120 DEG C, reacts 30 minutes, stops heating, and cooling, obtains tobacco aromatics using.
Be sprayed on pipe tobacco by the tobacco aromatics using obtained with 0.2wt% ratio uniform, smoke panel test through perfumer, this tobacco aromatics using is not relative to adding spiced tobacco, and flue gas is finer and smoother, stimulates less, flavouring successful.The test result of assorted gas index, pleasant impression index and moistness index asks for an interview table 1.
Table 1
The invention is not restricted to embodiment here, those skilled in the art, according to announcement of the present invention, do not depart from improvement that scope makes and amendment all should within protection scope of the present invention.
Claims (6)
1. the tobacco aromatics using that Maillard reaction is obtained, is characterized in that, be made up of the component comprising following weight part:
Amino acid 5-8 part,
Reduced form sugar 12-26 part,
Hyaluronic acid 2-3 part,
2 Alpha-hydroxy Oleanolic Acid 1-1.5 parts,
Ursonic acid 1-1.5 part,
Propylene glycol 100-120 part.
2. the tobacco aromatics using that Maillard reaction according to claim 1 is obtained, it is characterized in that, described component also comprises Japanese Honeysuckle 0-2 weight part.
3. the tobacco aromatics using that Maillard reaction according to claim 1 is obtained, is characterized in that, described reduced form sugar is a kind of in fructose, glucose, semi-lactosi and maltose.
4. the tobacco aromatics using that Maillard reaction according to claim 1 is obtained, it is characterized in that, described amino acid is selected from the mixing of halfcystine and Methionin.
5. the preparation method of tobacco aromatics using that obtains of Maillard reaction, it is characterized in that, the method comprises the following steps:
(1) amino acid 5-8 weight part, reduced form sugar 12-26 weight part and hyaluronic acid 2-3 weight part are added in propylene glycol 100-120 weight part, stir;
(2) product in step (1) is added in reactor, adjustment pH is 7.4-8.6, add ursonic acid 1-1.5 weight part, 2 Alpha-hydroxy Oleanolic Acid 1-1.5 weight parts and Japanese Honeysuckle 0-2 weight part, control temperature is 115-132 DEG C, reaction 20-40 minute, stop heating, cooling, obtains tobacco aromatics using.
6. the preparation method of tobacco aromatics using that obtains of Maillard reaction according to claim 5, it is characterized in that, the stir speed (S.S.) in described step (1) is 1000-1200 rev/min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410218376.XA CN103966024B (en) | 2014-05-22 | 2014-05-22 | Tobacco aromatics using that a kind of Maillard reaction is obtained and preparation method thereof |
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| CN201410218376.XA CN103966024B (en) | 2014-05-22 | 2014-05-22 | Tobacco aromatics using that a kind of Maillard reaction is obtained and preparation method thereof |
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| CN103966024A CN103966024A (en) | 2014-08-06 |
| CN103966024B true CN103966024B (en) | 2015-10-21 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411543A (en) * | 2008-11-28 | 2009-04-22 | 华南理工大学 | Method for preparing flavoring for cigarette and use |
| CN101637305A (en) * | 2009-06-29 | 2010-02-03 | 无锡华馨香精香料有限公司 | Method for preparing tobacco flavor by Maillard reaction |
| CN103146481A (en) * | 2013-03-11 | 2013-06-12 | 华宝食用香精香料（上海）有限公司 | Method for preparing tobacco maillard reaction spice |
| CN103305341A (en) * | 2013-06-28 | 2013-09-18 | 湖北中烟工业有限责任公司 | Method for preparing tobacco flavor by controlling Maillard reaction |
-
2014
- 2014-05-22 CN CN201410218376.XA patent/CN103966024B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411543A (en) * | 2008-11-28 | 2009-04-22 | 华南理工大学 | Method for preparing flavoring for cigarette and use |
| CN101637305A (en) * | 2009-06-29 | 2010-02-03 | 无锡华馨香精香料有限公司 | Method for preparing tobacco flavor by Maillard reaction |
| CN103146481A (en) * | 2013-03-11 | 2013-06-12 | 华宝食用香精香料（上海）有限公司 | Method for preparing tobacco maillard reaction spice |
| CN103305341A (en) * | 2013-06-28 | 2013-09-18 | 湖北中烟工业有限责任公司 | Method for preparing tobacco flavor by controlling Maillard reaction |
Non-Patent Citations (1)
| Title |
|---|
| 透明质酸对烟用香料的定香效果;白新亮等;《烟草科技》;20111231(第8期);39-43 * |
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Inventor after: Yao Xiaocai Inventor before: Yin Fei Inventor before: Hu Zhonghao Inventor before: Li Jiong |
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Effective date of registration: 20171215 Address after: 528216 Guangdong Province, Foshan Nanhai District Danzao Town built road east three District No. 3 East u-good Garden 7 Room 102 Patentee after: Guangdong Xingye Biotechnology Co., Ltd. Address before: 108 room 1, building 522, 314000 Asia Pacific Road, Zhejiang, Jiaxing Patentee before: Jiaxing City obtains encyclopaedia novel material Science and Technology Ltd. |
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