CN104138029B - A kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco - Google Patents
A kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco Download PDFInfo
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- CN104138029B CN104138029B CN201410330302.5A CN201410330302A CN104138029B CN 104138029 B CN104138029 B CN 104138029B CN 201410330302 A CN201410330302 A CN 201410330302A CN 104138029 B CN104138029 B CN 104138029B
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Abstract
The invention discloses a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco, comprise the following steps: tobacco leaf is carried out oven dry pulverizing and is placed in circulating supersonic extractors by (1), add alkaline aqueous solution and carry out ultrasonic and circulated extraction, filter containing the mixed extract of protein, amino acid and sugar; (2) mixed extract is concentrated, regulate the pH value of gained concentrate, and add after compound protease carries out depth growth, again carry out concentrating be rich in the mixed enzymolysis liquid of amino acid, small-molecular peptides and sugar; (3) carry out Maillard reaction with the amino acid in mixed enzymolysis liquid, small-molecular peptides and sugar for raw material, obtain described flavouring essence for tobacco.The present invention utilizes the protein and sugar of high efficiency extraction from tobacco leaf to prepare flavouring essence for tobacco, and without the need to adding other any raw materials, obtained essence effectively can reduce the excitant of cigarette, and close to this perfume of tobacco.
Description
Technical field
The invention belongs to tobacco leaf deep process technology field, be specifically related to a kind of method utilizing the protein and sugar contained by tobacco leaf self to prepare flavouring essence for tobacco.
Background technology
Protein is significant in tobacco growing process, but for tobacco product, during protein population too high levels, belongs to a kind of disadvantageous chemical composition.Protein content in tobacco leaf is 6% ~ 7%, when tobacco leaf protein matter too high levels, during more than 15%, flue gas intensity can be caused excessive, fragrance and jealous variation, produces acid and bitter taste, thus affects cigarette quality.And cigarette protein extracting directly is out utilized more difficult as a kind of edible protein because its often in tobacco other materials be combined, be difficult to carry out purifying, all poor on color and luster and taste.In reconstituted tobacco production process, the tobacco leaf protein matter be settled out is dropped mostly, causes the waste of resource and the pollution to environment.
The hydrolysis of tobacco leaf protein matter and further converted product are the precursors of many tobacco aroma materials, and this is that the comprehensive utilization of tobacco leaf protein matter provides new approach.In addition, in tobacco leaf outside soluble component isolating protein, also containing a large amount of glucides, its content can reach about 20% of tobacco leaf dry weight, and wherein reducing sugar accounts for more than 90% of soluble sugar total amount, is widely used in the field such as food processing and medication chemistry.
Maillard reaction is a kind of non-enzymatic browning process being extensively present in food industry, be the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), finally generate the macromolecular substances melanoidin of brown or even black through the course of complexity or claim to intend melanocyte.This reaction can generate carboxylic acids, ketone, the compound such as pyrazine and pyrroles with fragrance characteristic.There is relevant report in the method utilizing Maillard reaction to prepare flavouring essence for tobacco at present, these reports all reach the object strengthening or improve tobacco flavor, but because reaction raw materials adopts additional a few seed amino acid and several single sugar substantially, material composition is too simple, thus products therefrom is not obvious to the flavouring effect of cigarette, is difficult to reach actual effect.On this basis, domestic patent CN100423658C discloses a kind of method of preparing tobacco essence by biological enzymolysis of inferior tobacco leaves, the method adopts complex cellulase and protease to carry out repeatedly enzymolysis to tobacco leaf, then adds outer sugaring source brown sugar and carries out Maillard reaction and prepare flavouring essence for tobacco.The raw material type of the method generation Maillard reaction enriches, and protein is contained by tobacco itself, and products therefrom flavouring is obvious.But it is complicated that the method exists enzymolysis processing process, and need additional brown sugar as shortcomings such as reducing sugar sources.
Summary of the invention
The object of the present invention is to provide a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco.The method utilizes the protein and sugar of high efficiency extraction in tobacco leaf to prepare flavouring essence for tobacco, and without the need to adding other raw materials, obtained flavouring essence for tobacco has effect that obviously reduction cigarette excitant, this perfume of increase tobacco, coordination fragrance and pleasant impression are comfortable.
For achieving the above object, the technical solution used in the present invention is: a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco, comprises the steps:
(1) extract while tobacco leaf protein matter and sugar: tobacco leaf is carried out after oven dry is pulverized, obtain tobacco leaf fragment, and be placed in circulating supersonic extractors, add alkaline aqueous solution and carry out ultrasonic and circulated extraction, filter containing the mixed extract of tobacco leaf protein matter, amino acid and sugar;
(2) enzymolysis of tobacco leaf protein matter: concentrated by mixed extract, regulates the pH value of gained concentrate, adds after compound protease carries out depth growth, again carries out concentrating containing the mixed enzymolysis liquid of amino acid, small-molecular peptides and sugar;
(3) Maillard reaction: carry out Maillard reaction for raw material with the amino acid in mixed enzymolysis liquid, small-molecular peptides and sugar, obtains described flavouring essence for tobacco.
According to such scheme, described tobacco leaf is the tobacco leaf crossed through ethanolic solution ultrasonic and circulated extraction or cross without ethanolic solution ultrasonic and circulated extraction, and after drying is pulverized, gained tobacco leaf fragment is of a size of 20 orders.
According to such scheme, described alkaline aqueous solution is KOH solution, and pH value is 8 ~ 9, and the solid-liquid ratio of tobacco leaf fragment and alkaline aqueous solution is 1:(10 ~ 15), solid-liquid ratio unit is g/ml.
According to such scheme, the ultrasonic power of described circulating ultrasonic extractor is 100 ~ 300W, and Extracting temperature is 50 ~ 60 DEG C, and extraction time is 30 ~ 60min.
According to such scheme, mixed extract concentrates in (2) by described step, and the ratio being concentrated into former tobacco leaf fragment quality and gained concentrate volume is 1:(5 ~ 6), the pH value of concentrate passes through KHCO
3solution regulates, and the adjustable range of pH value is 6.0 ~ 6.5.
According to such scheme, the mark vigor of described compound protease is 15AU/g, and consumption is 0.1 ~ 0.2% of tobacco leaf fragment quality.
According to such scheme, described hydrolysis temperature is 50 ~ 55 DEG C, and enzymolysis time is 5 ~ 6h.
According to such scheme, the temperature of again carrying out in described step (2) concentrating is 60 ~ 80 DEG C, and the ratio being concentrated into former tobacco leaf fragment quality and gained mixed enzymolysis liquid long-pending is 1:(1 ~ 1.5).
According to such scheme, described Maillard reaction step is: pH value to 6 ~ 7 regulating mixed enzymolysis liquid with phosphoric acid, add 1,2-propane diols carries out Maillard reaction, 1, the volumetric usage of 2-propane diols is 2 ~ 3 times that mixed enzymolysis liquid amasss, and reaction temperature is 110 ~ 120 DEG C, and the reaction time is 2 ~ 3h.
Compared with prior art, the invention has the beneficial effects as follows:
(1) ultrasonic and circulated extraction technology is adopted to realize extracting the high efficiency synchronous of protein and sugar contained in tobacco leaf.
(2) utilize compound protease tobacco leaf protein matter to be carried out depth growth acquisition and cause fragrant precursor component small-molecular peptides and amino acid, and by these containing amino enzymolysis products and tobacco leaf itself sugary in reduced sugar carry out Maillard reaction, the reaction raw materials related to all takes from tobacco leaf itself, without the need to adding other any raw materials, make the flavouring essence for tobacco obtained to greatest extent close to this perfume of tobacco.
(3) present invention process simply, and the raw material type related to is abundant and utilization rate is high, and gained flavouring essence for tobacco has effect that obviously reduction cigarette excitant, this perfume of increase tobacco, coordination fragrance and pleasant impression are comfortable.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but content of the present invention is not only confined to the following examples.
The material used in following embodiment, reagent etc. if no special instructions, all can from commercial channels in obtain.
Embodiment one:
Utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) extract while tobacco leaf protein matter and sugar: tobacco leaf drying will be extracted through ethanolic solution and be crushed to 20 object tobacco leaf fragments, and take 100g gained tobacco leaf fragment and be placed in ultrasonic and circulated extraction machine, add the KOH solution that 1000mLpH value is 8, it is 60 DEG C in temperature, ultrasonic power is ultrasonic and circulated extraction 30min under the condition of 100W, filter containing the mixed extract of protein, amino acid and sugar, the amino acid in mixed extract is the amino acid of a small amount of free state existed in former tobacco leaf.
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated into 500mL, adds KHCO
3solution regulates the pH value to 6.5 of gained concentrate, and then add 0.2g compound protease, at 50 DEG C, react 6h, after completion of the reaction, at 80 DEG C, Vacuum Concentration obtains 100mL mixed enzymolysis liquid.
(3) Maillard reaction: add phosphoric acid solution adjust ph to 6 in 100mL mixed enzymolysis liquid, then add 1,2-PD 200mL, react 2h at 120 DEG C, after completion of the reaction, naturally cool to room temperature, obtain described flavouring essence for tobacco.Gained flavouring essence for tobacco can effectively reduce cigarette excitant, and fragrance is mellow, close to this perfume of tobacco.
Embodiment two:
Utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) extract while tobacco leaf protein matter and sugar: tobacco leaf drying will be extracted through ethanolic solution and be crushed to 20 object tobacco leaf fragments, and take 100g gained tobacco leaf fragment and be placed in ultrasonic and circulated extraction machine, add the KOH solution that 1200mLpH value is 8, it is 50 DEG C in temperature, ultrasonic power is ultrasonic and circulated extraction 30min under the condition of 300W, filter containing the mixed extract of protein, amino acid and sugar, the amino acid in mixed extract is the amino acid of a small amount of free state existed in former tobacco leaf.
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated into 500mL, adds KHCO
3solution regulates the pH value to 6.5 of gained concentrate, and then add 0.15g compound protease, at 50 DEG C, react 5h, after completion of the reaction, at 80 DEG C, Vacuum Concentration obtains 100mL mixed enzymolysis liquid.
(3) Maillard reaction: add phosphoric acid solution adjust ph to 6 in 100mL mixed enzymolysis liquid, then add 1,2-PD 250mL, react 2.5h at 115 DEG C, after completion of the reaction, naturally cool to room temperature, obtain described flavouring essence for tobacco.Gained flavouring essence for tobacco can effectively reduce cigarette excitant, and fragrance is mellow, close to this perfume of tobacco.
Embodiment three:
Utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) extract while tobacco leaf protein matter and sugar: tobacco leaf drying will be extracted through ethanolic solution and be crushed to 20 object tobacco leaf fragments, and take 150g gained tobacco leaf fragment and be placed in ultrasonic and circulated extraction machine, add the KOH solution that 2250mLpH value is 9, it is 60 DEG C in temperature, ultrasonic power is ultrasonic and circulated extraction 60min under the condition of 300W, filter containing the mixed extract of protein, amino acid and sugar, the amino acid in mixed extract is the amino acid of a small amount of free state existed in former tobacco leaf.
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated into 800mL, adds KHCO
3solution regulates the pH value to 6.0 of gained concentrate, and then add 0.3g compound protease, at 55 DEG C, react 6h, after completion of the reaction, at 60 DEG C, Vacuum Concentration obtains 200mL mixed enzymolysis liquid.
(3) Maillard reaction: add phosphoric acid solution adjust ph to 7 in 200mL mixed enzymolysis liquid, then add 1,2-PD 600mL, react 3h at 110 DEG C, after completion of the reaction, naturally cool to room temperature, obtain described flavouring essence for tobacco.Gained flavouring essence for tobacco can effectively reduce cigarette excitant, and fragrance is mellow, close to this perfume of tobacco.
Claims (8)
1. utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) extract while tobacco leaf protein matter and sugar: tobacco leaf is carried out after oven dry is pulverized, obtain tobacco leaf fragment, and be placed in circulating supersonic extractors, add alkaline aqueous solution and carry out ultrasonic and circulated extraction, filter containing the mixed extract of tobacco leaf protein matter, amino acid and sugar;
The ultrasonic power of described circulating ultrasonic extractor is 100 ~ 300W, and Extracting temperature is 50 ~ 60 DEG C, and extraction time is 30 ~ 60min;
(2) enzymolysis of tobacco leaf protein matter: concentrated by mixed extract, regulates the pH value of gained concentrate, adds after compound protease carries out depth growth, again carries out concentrating containing the mixed enzymolysis liquid of amino acid, small-molecular peptides and sugar;
(3) Maillard reaction: carry out Maillard reaction for raw material with the amino acid in mixed enzymolysis liquid, small-molecular peptides and sugar, obtains described flavouring essence for tobacco.
2. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, described tobacco leaf is the tobacco leaf crossed through ethanolic solution ultrasonic and circulated extraction or cross without ethanolic solution ultrasonic and circulated extraction, after drying is pulverized, gained tobacco leaf fragment is of a size of 20 orders.
3. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, described alkaline aqueous solution is KOH solution, pH value is 8 ~ 9, the solid-liquid ratio of tobacco leaf fragment and alkaline aqueous solution is 1:(10 ~ 15), solid-liquid ratio unit is g/ml.
4. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, mixed extract concentrates in (2) by described step, the ratio being concentrated into former tobacco leaf fragment quality and gained concentrate volume is 1:(5 ~ 6) g/ml, the pH value of concentrate passes through KHCO
3solution regulates, and the adjustable range of pH value is 6.0 ~ 6.5.
5. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, the mark vigor of described compound protease is 15AU/g, and consumption is 0.1 ~ 0.2% of tobacco leaf fragment quality.
6. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, described hydrolysis temperature is 50 ~ 55 DEG C, and enzymolysis time is 5 ~ 6h.
7. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, the temperature of again carrying out in described step (2) concentrating is 60 ~ 80 DEG C, and the ratio being concentrated into former tobacco leaf fragment quality and gained mixed enzymolysis liquid long-pending is 1:(1 ~ 1.5) g/ml.
8. a kind of method utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, it is characterized in that, described Maillard reaction step is: pH value to 6 ~ 7 regulating mixed enzymolysis liquid with phosphoric acid, add 1,2-propane diols carries out Maillard reaction, and the volumetric usage of 1,2-PD is 2 ~ 3 times that mixed enzymolysis liquid amasss, reaction temperature is 110 ~ 120 DEG C, and the reaction time is 2 ~ 3h.
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Cited By (1)
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| CN104480182B (en) * | 2014-12-03 | 2017-11-10 | 湖北中烟工业有限责任公司 | The preparation method of cigarette burley tobaccos flavouring humectant |
| CN105368576B (en) * | 2015-11-23 | 2019-04-12 | 吉林烟草工业有限责任公司 | The preparation method of cigarette flavor component |
| US10499684B2 (en) | 2016-01-28 | 2019-12-10 | R.J. Reynolds Tobacco Company | Tobacco-derived flavorants |
| CN106307603B (en) * | 2016-09-20 | 2018-01-12 | 武汉黄鹤楼香精香料有限公司 | A kind of method that tobacco maillard reaction thing is prepared using natural plant extracts as raw material |
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