CN112352995A - Additive for improving sensory quality of cut stems and preparation method and application thereof - Google Patents
Additive for improving sensory quality of cut stems and preparation method and application thereof Download PDFInfo
- Publication number
- CN112352995A CN112352995A CN202011455623.XA CN202011455623A CN112352995A CN 112352995 A CN112352995 A CN 112352995A CN 202011455623 A CN202011455623 A CN 202011455623A CN 112352995 A CN112352995 A CN 112352995A
- Authority
- CN
- China
- Prior art keywords
- additive
- improving
- cut
- sensory quality
- stems
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种用于提高梗丝感官质量的添加剂及其制备方法和应用，其中，用于提高梗丝感官质量的添加剂由组氨酸、苯丙氨酸、丙氨酸、色氨酸、浓氨水、转化糖、水和甘油组成。本公开的用于提高梗丝感官质量的添加剂可提高香气、烟味，降低杂气和干燥感，改善余味，有利于提高梗丝感官质量。而且，本公开的用于提高梗丝感官质量的添加剂原料成本低，有利于推广应用。The invention discloses an additive for improving the sensory quality of cut stems and a preparation method and application thereof, wherein the additive for improving the sensory quality of cut stems is composed of histidine, phenylalanine, alanine, tryptophan , concentrated ammonia, invert sugar, water and glycerol. The additive for improving the sensory quality of cut stems of the present disclosure can improve aroma and smoke taste, reduce miscellaneous air and dry feeling, improve aftertaste, and is beneficial to improve the sensory quality of cut stems. Moreover, the additive raw material cost for improving the sensory quality of cut stems of the present disclosure is low, which is favorable for popularization and application.
Description
Technical Field
The invention relates to the field of cigarette manufacturing, in particular to an additive for improving sensory quality of cut stems and a preparation method and application thereof.
Background
The tobacco stem is the coarse and hard veins in the tobacco leaf, and the weight of the tobacco stem accounts for about 25 to 30 percent of the weight of the leaf. The tobacco stems contain a large amount of macromolecular substances such as cellulose, pectin, lignin, polysaccharide and the like, so that the cut stems obtained after the tobacco stems are cut into shreds have the defects of large stimulation, high concentration, obvious miscellaneous gas and the like.
However, the cut stems have the advantages of low content of tar and nicotine, good filling performance and the like, are one of main filling materials of the cigarette leaf formula, and play an important role in the cigarette formula. Under the condition that the design of cigarette products allows, the use amount of cut stems is properly increased, so that the method is one of important means for reducing tar and harm and is a good method for saving cost.
Therefore, how to provide an additive capable of effectively improving the sensory quality of cut stems becomes a technical problem which needs to be solved urgently in the field.
Disclosure of Invention
The invention aims to provide a new technical scheme of an additive capable of effectively improving the sensory quality of cut stems.
According to a first aspect of the present invention, there is provided an additive for improving the organoleptic quality of cut rolled stems.
The additive for improving the sensory quality of cut rolled stems consists of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol.
Optionally, the mass ratio of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol is (5-20): 5-20: (5-20): 10-30): 20-60): 30-60.
Optionally, the mass ratio of histidine, phenylalanine, alanine and tryptophan is 1:1:1: 1.
Optionally, the mass ratio of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol is 2:2:2:2:4:6: 5.
Optionally, the mass fraction of the concentrated ammonia water is greater than 28%.
According to a second aspect of the present invention, there is provided a method of preparing the additive for improving the sensory quality of cut rolled stems of the present disclosure.
The preparation method of the additive for improving the sensory quality of the cut stems comprises the following steps:
step (1): uniformly mixing histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol to obtain a mixture;
step (2): heating the mixture in water bath at 80-140 deg.C for 4-10 h to obtain the additive for improving sensory quality of cut stems.
Optionally, the heating temperature in the step (2) is less than or equal to 120 ℃.
Optionally, the heating time in the step (2) is greater than or equal to 6 h.
According to a third aspect of the invention, the application of the additive for improving the sensory quality of the cut rolled stems disclosed in the invention is provided, wherein the mass ratio of the additive for improving the sensory quality of the cut rolled stems to the cut rolled stems is (0.2-2.5): 100.
Optionally, the mass ratio of the additive for improving the sensory quality of the cut rolled stems to the cut rolled stems is 1: 100.
The additive for improving the sensory quality of the cut stems can improve the fragrance and the smoke flavor, reduce the miscellaneous gas and the dry feeling, improve the aftertaste and be beneficial to improving the sensory quality of the cut stems. Moreover, the additive for improving the sensory quality of the cut stems has low raw material cost, and is beneficial to popularization and application.
Detailed Description
Various exemplary embodiments of the present invention will now be described in detail. It should be noted that: the relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.
The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses.
Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.
In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values.
The present invention provides an additive for improving sensory quality of cut rolled stems, which is composed of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol.
In one embodiment of the additive for improving sensory quality of cut rolled stems of the present disclosure, the mass ratio of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol is (5-20): 10-30): 20-60: (30-60).
In order to more effectively improve the sensory quality of the cut rolled stems, the mass ratio of histidine to phenylalanine to alanine to tryptophan is 1:1:1: 1.
In order to effectively improve the sensory quality of the cut rolled stems, the mass ratio of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol is 2:2:2:2:4:6: 5.
In order to effectively improve the sensory quality of the cut stems, the mass fraction of the concentrated ammonia water is more than 28 percent.
The experimental analysis on the smoke addition of the additive for improving the sensory quality of the cut stems shows that the release amount of low-molecular aldehydes such as formaldehyde, acetaldehyde, acrolein, butanedialdehyde and the like in the smoke of the cut stem cigarette added with the additive for improving the sensory quality of the cut stems is obviously reduced, and the aldehydes can cause the smoke to generate rough feeling and uncomfortable feeling, and belong to substances which are not beneficial to the taste of tobacco.
The release amount of substances such as 5-hydroxymethylfurfural, acetic acid, furfural, furanone, 5-methylfurfural, furfuryl alcohol, hydroxy maltol, 2, 6-dimethylpyrazine, methylpyrazine, 2-methylpyridine acetic acid, trimethylpyrazine, pyridine and the like in the smoke of the cut stem cigarette is increased to a certain extent, the substances can be coordinated with the natural fragrance of tobacco, and the substances are beneficial to the fragrance, the taste and the mouthfeel of the cigarette.
The present disclosure also provides a method for preparing an additive for improving sensory quality of cut stems, comprising the steps of:
step (1): mixing histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol uniformly to obtain the mixture.
Step (2): heating the mixture in water bath at 80-140 deg.C for 4-10 h to obtain the additive for improving sensory quality of cut stems.
In order to improve the controllability of the reaction and to more effectively improve the organoleptic quality of the cut rolled stems, the heating temperature in step (2) is less than or equal to 120 ℃.
In order to improve the controllability of the reaction and more effectively improve the sensory quality of the cut stems, the heating time in the step (2) is greater than or equal to 6 hours.
The disclosure also provides an application of the additive for improving the sensory quality of the cut stems, and particularly, the mass ratio of the additive for improving the sensory quality of the cut stems to the cut stems is (0.2-2.5): 100.
Further, the mass ratio of the additive for improving the sensory quality of the cut stems to the cut stems is 1: 100.
In practical application, the additive for improving the sensory quality of the cut stems can be uniformly applied to the cut stems in a spraying mode.
In order to ensure the effect of the additive for improving the sensory quality of the cut stems, the cut stems to which the additive for improving the sensory quality of the cut stems is applied may be left in a leaf storage cabinet for 2 to 4 hours.
The experimental procedures used in the examples below are conventional unless otherwise specified, the materials and reagents used therein are commercially available, and the equipment used in the experiments are well known to those skilled in the art without otherwise specified.
Example 1
Weighing raw materials including histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol according to the mass ratio of 8:8:8:8:8:16:24:20, and uniformly mixing to obtain a mixture. And heating the mixture in water bath at 100 ℃ for 6 hours, and cooling to room temperature to obtain the additive S1 for improving the sensory quality of the cut stems.
Weighing additive S1 for improving sensory quality of cut rolled stem at a ratio of 1% of cut rolled stem weight. And (3) placing the cut stems sprayed with the additive S1 for improving the sensory quality of the cut stems in a leaf storage cabinet for 3 hours to obtain the No. 1 modulated cut stems.
Example 2
Weighing raw materials including histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol according to the mass ratio of 8:8:8:8:8:16:24:20, and uniformly mixing to obtain a mixture. And heating the mixture in water bath at 120 ℃ for 8 hours, and cooling to room temperature to obtain the additive S2 for improving the sensory quality of the cut stems.
Weighing additive S2 for improving sensory quality of cut rolled stem at a ratio of 1% of cut rolled stem weight. And (3) placing the cut stems sprayed with the additive S2 for improving the sensory quality of the cut stems in a leaf storage cabinet for 3 hours to obtain the 2# modulated cut stems.
Comparative example 1
Uniformly spraying water on the cut stems by a feeding device according to the proportion of 1% of the weight of the cut stems, and placing the cut stems in a leaf storage cabinet for 3 hours to obtain blank cut stems.
Preparing the No. 1 modulated cut stems, the No. 2 modulated cut stems and the blank cut stems into cut stem cigarette samples, and performing smoking evaluation on the cut stem cigarette samples, wherein the smoking evaluation results are shown in Table 1. As can be seen from table 1, the additive for improving the sensory quality of cut stems of the present disclosure can improve the aroma, the smoke flavor, reduce the miscellaneous gas and the dry feeling, and improve the aftertaste.
TABLE 1 results of the test
| Numbering | Fragrance | Smell of tobacco | Miscellaneous qi | Irritation property | Aftertaste | Burning sensation | Feeling of dryness |
| Blank space | 6 | 5 | 6 | 6 | 5 | 6 | 5 |
| 1# | 8 | 6 | 5 | 5 | 6 | 5.5 | 4 |
| 2# | 7 | 6 | 5 | 6 | 7 | 6 | 4 |
Although some specific embodiments of the present invention have been described in detail by way of examples, it should be understood by those skilled in the art that the above examples are for illustrative purposes only and are not intended to limit the scope of the present invention. It will be appreciated by those skilled in the art that modifications may be made to the above embodiments without departing from the scope and spirit of the invention. The scope of the invention is defined by the appended claims.
Claims (10)
1. An additive for improving the sensory quality of cut stems is characterized by consisting of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol.
2. The additive for improving the sensory quality of cut rolled stems as claimed in claim 1, wherein the mass ratio of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol is (5-20): 10-30): 20-60: (30-60).
3. The additive for improving the sensory quality of cut rolled stems according to claim 2, wherein the mass ratio of histidine, phenylalanine, alanine and tryptophan is 1:1:1: 1.
4. The additive for improving the sensory quality of cut rolled stems according to claim 3, wherein the mass ratio of histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol is 2:2:2:2:2:4:6: 5.
5. An additive for improving the organoleptic quality of cut rolled stems according to claim 1, wherein the mass fraction of said concentrated ammonia water is greater than 28%.
6. A method for preparing an additive for improving the organoleptic quality of cut rolled stems according to any one of claims 1 to 5, characterized in that it comprises the following steps:
step (1): uniformly mixing histidine, phenylalanine, alanine, tryptophan, strong ammonia water, invert sugar, water and glycerol to obtain a mixture;
step (2): heating the mixture in water bath at 80-140 deg.C for 4-10 h to obtain the additive for improving sensory quality of cut stems.
7. The method for preparing the additive for improving the sensory quality of cut rolled stems according to claim 6, wherein the heating temperature in the step (2) is less than or equal to 120 ℃.
8. The method for preparing the additive for improving the sensory quality of cut rolled stems according to claim 6, wherein the heating time in the step (2) is greater than or equal to 6 hours.
9. Use of the additive for improving the organoleptic quality of cut rolled stems according to any one of claims 1 to 5, characterized in that the mass ratio of the additive for improving the organoleptic quality of cut rolled stems to the cut rolled stems is (0.2-2.5): 100.
10. Use of an additive for improving the organoleptic quality of cut rolled stems according to claim 9, wherein the mass ratio of said additive for improving the organoleptic quality of cut rolled stems to cut rolled stems is 1: 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011455623.XA CN112352995A (en) | 2020-12-10 | 2020-12-10 | Additive for improving sensory quality of cut stems and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011455623.XA CN112352995A (en) | 2020-12-10 | 2020-12-10 | Additive for improving sensory quality of cut stems and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112352995A true CN112352995A (en) | 2021-02-12 |
Family
ID=74536136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011455623.XA Pending CN112352995A (en) | 2020-12-10 | 2020-12-10 | Additive for improving sensory quality of cut stems and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112352995A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886155A (en) * | 2022-05-27 | 2022-08-12 | 河南中烟工业有限责任公司 | Additive for improving filter tip ventilated cigarette concentration sense and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120199A (en) * | 1976-03-31 | 1977-10-08 | Japan Tobacco Inc | Improvement of tobacco taste |
| CN1593263A (en) * | 2004-07-04 | 2005-03-16 | 云南烟草科学研究院 | Tobacco leaf peduncle filament latent flavor processing method and its uses |
| CN102499461A (en) * | 2011-11-21 | 2012-06-20 | 云南瑞升烟草技术（集团）有限公司 | Preparation method of reactive tobacco perfume |
| CN103409238A (en) * | 2013-09-03 | 2013-11-27 | 红塔烟草(集团)有限责任公司 | Cut stem fumet for tobacco as well as preparation method and application thereof |
| CN106213576A (en) * | 2016-07-26 | 2016-12-14 | 武汉黄鹤楼香精香料有限公司 | The preparation of a kind of tobacco flake additive having flavouring and tinting efficiency concurrently and application |
| CN107136555A (en) * | 2017-07-05 | 2017-09-08 | 湖北中烟工业有限责任公司 | The method that proline solid phase Maillard reaction improves stem organoleptic quality |
| 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 an additive capable of improving the sensory quality of cut stems |
-
2020
- 2020-12-10 CN CN202011455623.XA patent/CN112352995A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120199A (en) * | 1976-03-31 | 1977-10-08 | Japan Tobacco Inc | Improvement of tobacco taste |
| CN1593263A (en) * | 2004-07-04 | 2005-03-16 | 云南烟草科学研究院 | Tobacco leaf peduncle filament latent flavor processing method and its uses |
| CN102499461A (en) * | 2011-11-21 | 2012-06-20 | 云南瑞升烟草技术（集团）有限公司 | Preparation method of reactive tobacco perfume |
| CN103409238A (en) * | 2013-09-03 | 2013-11-27 | 红塔烟草(集团)有限责任公司 | Cut stem fumet for tobacco as well as preparation method and application thereof |
| CN106213576A (en) * | 2016-07-26 | 2016-12-14 | 武汉黄鹤楼香精香料有限公司 | The preparation of a kind of tobacco flake additive having flavouring and tinting efficiency concurrently and application |
| CN107136555A (en) * | 2017-07-05 | 2017-09-08 | 湖北中烟工业有限责任公司 | The method that proline solid phase Maillard reaction improves stem organoleptic quality |
| 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 an additive capable of improving the sensory quality of cut stems |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886155A (en) * | 2022-05-27 | 2022-08-12 | 河南中烟工业有限责任公司 | Additive for improving filter tip ventilated cigarette concentration sense and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105011355B (en) | A kind of essential oil of tobaccos and extracting method thereof and application | |
| CN106165906B (en) | Suitable for the burnt fragrant and sweet spices of the malt of cigarette products and the application tobacco product | |
| CN111849632B (en) | Deep processing method of natural fragrant raw material for cigarettes and application of natural fragrant raw material in novel tobacco | |
| US20140020699A1 (en) | Smoking articles | |
| CN104705779B (en) | A kind of processing method improving cut stem quality | |
| CN109805440B (en) | A kind of tobacco fixative fragrance moisturizing agent and preparation method thereof | |
| CN101554247B (en) | Method for improving taste of high-quality tobacco shreds | |
| CN108618188B (en) | Preparation method of microporous cut tobacco applicable to low-temperature cigarettes | |
| CN110771936A (en) | Tobacco shred and preparation method and application thereof | |
| CN105394805B (en) | A method for making carbon dioxide-expanded shredded tobacco highlight the burnt-sweet flavor | |
| CN109171004A (en) | A kind of compounding maple extract Maillard reaction fragrance, preparation method and the application in papermaking-method reconstituted tobaccos | |
| CN109007958B (en) | Tobacco baking fragrant substance and preparation method and application thereof | |
| CN110934320B (en) | Preparation and application of additive capable of reducing wood gas and irritation of cut stems | |
| CN112352995A (en) | Additive for improving sensory quality of cut stems and preparation method and application thereof | |
| CN114788576B (en) | Maillard reaction spice with outstanding roasted sweet fragrance and tobacco extract and preparation method and application thereof | |
| CN112155249A (en) | Essence for improving sense comfort and cigarette paper | |
| CN111748410A (en) | Sweet essence for adding to tobacco and preparation method thereof | |
| CN105029684B (en) | Method for preparing cigar tobacco leaves by fermenting compound amino acids | |
| CN112352996A (en) | Additive for reducing cut stem irritation and preparation method and application thereof | |
| CN111184248A (en) | Preparation and application of an additive capable of improving the sensory quality of cut stems | |
| CN108720077B (en) | Application of a low-sugar and high-flavor maple extract in heat-not-burn cigarettes | |
| CN105595399A (en) | Treatment method applicable to tobacco raw material of heated non-burning cigarette | |
| CN109602066A (en) | A kind of tobacco sheet additive for low-temperature cigarette and using method thereof | |
| CN102433793B (en) | Flavoring method for filter rod wrapping paper | |
| CN103966021A (en) | Maillard reaction spice applied to tobaccos and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210212 |
|
| RJ01 | Rejection of invention patent application after publication |