Preparation method and application of smoked plum tobacco flavor

文档序号：796440 发布日期：2021-04-13 浏览：25次中文

阅读说明：本技术 一种乌梅烟用香料的制备方法与应用 (Preparation method and application of smoked plum tobacco flavor ) 是由王乃定徐艳群王夸平王浩雅徐重军徐世涛孔宁川吴恒杨培香常健陈婉于 2020-12-15 设计创作，主要内容包括：本发明属于卷烟技术领域,具体涉及一种乌梅烟用香料的制备方法与应用。所述制备方法包括如下步骤：碱性水提,负压热回流醇提,冷置除沉,正渗透浓缩,蒸发浓缩,香料调配。本发明首次直接对整颗乌梅中的果肉为原料进行碱性水提,不用对乌梅进行粉碎操作,不会将果壳和果仁中的氰苷类物质浸提出来,避免常规乌梅水提物中的涩感。结合正渗透浓缩可减少致香成分和热敏成分的损失,在卷烟感官评吸时带来更好的加香功效,以及降低制备能耗,提升原料提取得率(以固含量计)可接近50％。(The invention belongs to the technical field of cigarettes, and particularly relates to a preparation method and application of a dark plum tobacco flavor. The preparation method comprises the following steps: alkaline water extraction, negative pressure hot reflux alcohol extraction, cold setting to eliminate precipitate, forward osmosis concentration, evaporation concentration and perfume compounding. The invention directly carries out alkaline water extraction on the pulp of the whole dark plum as the raw material for the first time without carrying out crushing operation on the dark plum, does not extract cyanogenic glycosides substances in the shell and the nutlet, and avoids the astringent feeling in the conventional dark plum water extract. The loss of aroma components and thermosensitive components can be reduced by combining forward osmosis concentration, a better flavoring effect is brought when the cigarette is evaluated and smoked, the preparation energy consumption is reduced, and the raw material extraction yield (based on solid content) can be increased to be close to 50%.)

1. A preparation method of a smoked plum tobacco flavor is characterized by comprising the following steps:

step (1), alkaline water extraction: extracting the whole dark plum and water according to the mass ratio of 0.1-0.5, adding soluble carbonate accounting for 1 wt% -5 wt% of the flesh of the dark plum for 1-3h in water bath at 60-80 ℃, and filtering the extracting solution to obtain initial dark plum water extracting solution;

the soluble carbonate is selected from at least one of sodium carbonate or potassium carbonate;

step (2), negative pressure hot reflux alcohol extraction: mixing the mume fructus obtained in step (1) with ethanol at a ratio of 0.1-0.5, extracting in water bath at 40-55 deg.C under negative pressure of 120mbar and 160mbar at condensed water temperature of 4-8 deg.C for 0.7-1.2h, and filtering the extractive solution to obtain initial mume fructus ethanol extractive solution;

step (3), cold setting and removing sediment: respectively refrigerating the initial dark plum water extract obtained in the step (1) and the initial dark plum alcohol extract obtained in the step (2) at the temperature of 3-9 ℃, standing for 1-2h, and filtering to remove sediments to obtain clear dark plum water extract and clear dark plum alcohol extract;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) until the solid content is 25 +/-2%, wherein an absorption liquid adopted by the forward osmosis concentration is a saturated NaCl aqueous solution, and obtaining a dark plum water extract concentrate;

and (5) evaporating and concentrating: respectively heating and decompressing the dark plum water extract concentrate obtained in the step (4) and the dark plum alcohol extract obtained in the step (3) for concentration to enable the solid content to reach 60 +/-1%, and respectively obtaining dark plum water paste and dark plum alcohol paste;

step (6), blending the spices: and (5) blending the dark plum water paste and the dark plum alcohol paste obtained in the step (5) according to the mass ratio of 0.25-1 to obtain the dark plum tobacco flavor.

2. The method according to claim 1, wherein in the step (1), the mass of the flesh of the dark plum is 30% of the mass of the whole dark plum.

3. The production method according to claim 1, wherein in the step (3), the solid-liquid separation is specifically performed as follows: and (3) respectively refrigerating and standing the initial dark plum water extract obtained in the step (1) and the initial dark plum alcohol extract obtained in the step (2) at the temperature of 3-9 ℃, and filtering to remove sediments so as to respectively obtain clear dark plum water extract and clear dark plum alcohol extract.

4. The method according to claim 1, wherein in the step (5), the concentration of the aqueous extract of ume is performed at 70 ℃ under a pressure of 50 to 120 mbar; in the step (5), the evaporation concentration temperature of the dark plum alcohol extract is 50 ℃, and the pressure is 65-160 mbar.

5. The method according to claim 1, wherein the filtering step in step (1) is performed with 200 mesh filter cloth; filtering by using 500-mesh filter cloth in the filtering step in the step (2);

the step (3) of claim 3, wherein said initial liquid extract of ume is filtered through 500 mesh filter cloth, and said initial liquid extract of ume is filtered through 500 mesh filter cloth.

6. The preparation method as claimed in claim 1, wherein the draw solution used in the forward osmosis concentration in step (4) is saturated NaCl aqueous solution, a small number of driving ways are adopted, the feed solution amount of the forward osmosis concentration is 10-50kg, the concentration times are 2-6 times, and the amount of the draw solution used in each time is 1-3kg of saturated NaCl aqueous solution.

7. The application of the smoked plum tobacco flavor prepared by the preparation method of the smoked plum tobacco flavor according to any one of claims 1 to 6 as a cigarette additive is characterized in that the smoked plum tobacco flavor obtained according to any one of claims 1 to 6 is diluted and uniformly sprayed into cut tobacco of a cigarette to prepare the cigarette; wherein the mass of the smoked plum tobacco flavor used in each cigarette is 1-5 per mill of the mass of tobacco shreds.

Technical Field

The invention belongs to the technical field of cigarettes, and particularly relates to a preparation method and application of a dark plum tobacco flavor.

Background

With the gradual importance of consumers on the cigarette smoking safety, the harm and tar reduction becomes an important support of Chinese cigarettes, but the herbal fragrance of the cigarettes is weakened along with the reduction of the tar content of the cigarettes, so that the cigarette flavoring not only can improve the fragrance quality of the cigarettes and enrich the fragrance, but also can improve the smoke concentration, improve the cigarette smoking quality and improve the satisfaction of the consumers during smoking.

The smoked plum is a plant of Prunus of Rosaceae, has the characteristics of mild nature, sour and sweet taste and the like, contains abundant organic acids such as citric acid, malic acid and the like, and sugars such as sucrose, fructose and the like in pulp, has the effects of relieving cough, stopping diarrhea, softening blood vessels and the like in the aspect of medicine, and can effectively neutralize plant alkali in flue-cured tobacco in the process of perfuming cigarettes to ensure that smoke is soft and delicate. The fruit shell contains pectin, crude fiber and other components, has the effect of relieving diarrhea in the aspect of medicine, but can bring miscellaneous gas and irritation in the process of perfuming cigarettes. The nutlet contains lipid and other components, has the function of relieving cough in the aspect of medicine, can enrich the cigarette fragrance in the aspect of cigarette flavoring, but the cyanogen glycoside substances in the nutlet can generate astringent feeling which is difficult to cover and eliminate. At present, the dark plum is widely applied in the fields of food and medicine.

In the aspect of extracting tobacco flavor, smoked plums or smoked plums and other flavor plants are crushed and then mixed for extraction, and some smoked plums can reduce the irritation of cigarettes, improve the sweetness, make the tobacco fragrance fine and soft and improve the comfort, as in patent 201710550285. X. Some of them can make the fragrance sweet and rich, and can make smoke pass through and can obviously raise cigarette quality, for example, see patent 201510341255.9. Some cigarettes can be endowed with beautiful brewed sour and sweet fragrance, the taste and aftertaste are obviously improved, and the stimulation and miscellaneous gas are reduced, as shown in patent 201710544266.6. The other is that the smoked plum extract is mixed with other spices for use, so that the cigarette has comfortable and bright aroma, soft and fine smoke and clean and comfortable aftertaste, as shown in patent 201711000726.5.

The preparation process does not extract (or mention) the dark plum pulp more efficiently, does not avoid cyanogenic glycoside components (astringent taste) formed by amygdalin in the kernels under the action of enzyme after contacting with water, and has certain influence on dust on environment and safety and the problem of improving preparation cost and the like due to crushing.

Disclosure of Invention

The invention aims to provide a preparation method and application of smoked plum tobacco flavor aiming at the problems of difficult masking and elimination of astringent components, partial loss of aroma components and thermosensitive components, high energy consumption of crushing treatment, low raw material extraction yield and the like in the existing smoked plum (mostly in a crushed granular form) water extract. The method can improve the flavoring effect of the dark plum extract in cigarette sensory evaluation, reduce the preparation energy consumption and improve the extraction rate of raw materials.

Unless otherwise specified, the percentages in the invention are mass percentages.

The invention provides a preparation method of smoked plum tobacco flavor, which comprises the following steps:

step (1), alkaline water extraction: extracting the whole dark plum and water according to the mass ratio of 0.1-0.5, adding soluble carbonate accounting for 1-5 wt% of the flesh of the dark plum, extracting for 1-3h at the temperature of 60-80 ℃ in water bath, and filtering the extracting solution to obtain initial dark plum water extracting solution;

the soluble carbonate is selected from at least one of sodium carbonate or potassium carbonate;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with ethanol according to a ratio of 0.1-0.5, extracting for 0.7-1.2h in a water bath at 40-55 ℃, under a negative pressure of 120-160mbar and at a condensed water temperature of 4-8 ℃, and filtering the extracting solution to obtain an initial dark plum alcohol extracting solution;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) until the solid content is 25 +/-2% to obtain a dark plum water extract concentrate;

Preferably, the whole smoked plum is a whole smoked plum dried product.

Preferably, in the step (1), the mass of the dark plum pulp is 30% of the mass of the whole dark plum.

Preferably, in the step (3), the solid-liquid separation is specifically performed as follows: and (3) respectively refrigerating and standing the initial dark plum water extract obtained in the step (1) and the initial dark plum alcohol extract obtained in the step (2) at the temperature of 3-9 ℃, and filtering to remove sediments so as to respectively obtain clear dark plum water extract and clear dark plum alcohol extract. More preferably, in the step (3), 200-mesh filter cloth is adopted for filtering the initial fructus mume water extract, and 500-mesh filter cloth is adopted for filtering the initial fructus mume alcohol extract. The purpose of cold storage and standing at 3-9 ℃ is: and completely separating insoluble substances at low temperature in the initial dark plum alcohol extract.

Preferably, in the step (5), the evaporation concentration temperature of the dark plum aqueous extract is 70 ℃, and the pressure is 50-120 mbar; in the step (5), the evaporation concentration temperature of the dark plum alcohol extract is 50 ℃, and the pressure is 65-160 mbar.

Preferably, the filtering step in the step (1) adopts 200-mesh filter cloth for filtering; and (3) filtering by using 500-mesh filter cloth in the filtering step in the step (2).

Preferably, the forward osmosis concentrated feed liquid in the step (4) is 10-50kg, the drawing agent is a saturated NaCl aqueous solution, a small-amount multiple driving mode is adopted, the concentration times are 2-6 times, and the using amount of each time is 1-3 kg.

The solid content detection of the initial water extract, the forward osmosis water concentrate and the decompression concentrate of the alcohol extract of the dark plum adopts an instrument method; the detection of the alcohol extraction (initial) liquid-solid content adopts an oven method.

The physical indexes of the prepared smoked plum tobacco flavor are measured, wherein the relative density is 1.31-1.38g/cm³The acid value is 210-390mgKOH/g, the refractive index is 1.44-1.45, and the requirement of physical index of the cigarette flavor is completely met.

The invention discovers that: the different parts of the dark plum after water extraction and alcohol extraction are in a state that the pulp is completely soaked, the surface of the shell is extremely little moist, and the kernel is in a dry state, so that the astringent substances (cyanogen glycosides) in the dark plum shell and the kernel can not be extracted, and the sensory evaluation of cigarettes can not be influenced.

The water used in the present invention includes, but is not limited to, one or more of tap water, pure water, and deionized water.

In the step (3) of the invention, the sediment is removed by cold filtration, and the mass of the sediment obtained by water extraction and filtration is about 1 percent of the mass of the filtrate. The mass of the alcohol extraction filter sediment is about 3 percent of the mass of the filtrate.

The second aspect of the invention provides an application of the smoked plum tobacco flavor prepared by the preparation method of the smoked plum tobacco flavor in the first aspect as a cigarette additive, wherein the smoked plum tobacco flavor obtained in the first aspect is diluted and then sprayed into cigarette tobacco shreds to prepare cigarettes; wherein the mass of the smoked plum tobacco flavor used in each cigarette is 1-5 per mill of the mass of tobacco shreds.

Preferably, the smoked plum tobacco flavor is diluted by absolute ethyl alcohol and then uniformly sprayed into tobacco shreds of cigarettes to prepare the cigarettes.

The technical scheme can be freely combined on the premise of no contradiction.

The invention has the following beneficial effects:

1. the invention directly carries out alkaline water extraction on the pulp of the whole dark plum as the raw material for the first time, does not need to carry out stoning operation on the dark plum, and also does not carry out crushing operation on the dark plum, so cyanogenic glycosides substances in the shell and the nutlet can not be extracted, and the astringent feeling in the conventional dark plum water extract is avoided. In order to enhance the extraction effect of the whole dark plum raw material, the invention firstly extracts water-soluble substances in the dark plum by alkaline water extraction, then carries out negative pressure hot reflux alcohol extraction, then fully extracts alcohol-soluble substances, and then reduces the loss of aroma components and heat-sensitive components in an aqueous extract by combining with forward osmosis concentration, thereby bringing better flavoring effect when cigarette sensory evaluation is carried out, reducing preparation energy consumption and improving the extraction yield (based on solid content) of the raw material to be close to 50%.

2. When the spice prepared by the invention is added into cigarettes, the astringent taste of the conventional dark plum (in a crushed particle form) extract is not caused, the fruity flavor is effectively increased, the sweet note is promoted, the fragrance is enriched, soft smoke is generated thoroughly, the generated organic acid potassium salt such as potassium citrate can increase the smoking speed, the light feeling is brought, and the smoking quality of the smoked plum is greatly improved compared with the conventional dark plum product.

3. Compared with the conventional water extraction, the alkaline water extraction can improve the extraction yield. The extraction yield of the spice prepared by the invention is higher than that of the spice without K₂CO₃The extraction yield is greatly improved, and the improvement range is 4.28-17.67%.

4. Compared with the conventional preparation of the dark plum extract, the preparation method has the advantages of simple and convenient preparation process, no dust generation, safe preparation environment, wide application range (the fields of cigarettes, eating, medicine and the like) and convenience for large-scale and industrial production.

Drawings

None.

Detailed Description

The present invention will be further described with reference to the following embodiments.

The dark plums used in the following examples are first-grade dry products from yunan university of puer, which were broken up, sorted and weighed to obtain pulps, shells and kernels with mass fractions of 30%, 60% and 10%, respectively.

Example 1

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding K accounting for 1 percent of the mass of the dark plum pulp₂CO₃Hot extracting for 2h at 70 ℃ in a water bath, filtering the extracting solution to obtain an initial dark plum water extracting solution, and measuring the pH value and the solid content of the solution before and after extraction;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95 wt% ethanol according to the weight ratio of 1: 4, extracting for 1h in a water bath at 55 ℃, under the negative pressure of 160mbar and at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain an initial dark plum alcohol extracting solution;

step (3), cold setting and removing sediment: respectively refrigerating and standing the initial dark plum water extract obtained in the step (1) and the initial dark plum alcohol extract obtained in the step (2) at 5 ℃ for 2h, and filtering to remove sediments to obtain clear dark plum water extract and clear dark plum alcohol extract;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) under the drive of a saturated NaCl aqueous solution until the solid content reaches 25 +/-2% to obtain a dark plum water extract concentrate;

and (5) evaporating and concentrating: concentrating the dark plum water extract obtained in the step (4) and the dark plum alcohol extract obtained in the step (3) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1% so as to obtain dark plum water paste and dark plum alcohol paste;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 1: 2, blending to obtain the smoked plum tobacco flavor.

Example 2

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1:5, adding K accounting for 2 percent of the mass of the dark plum pulp₂CO₃Extracting for 2.5h in water bath at 65 ℃, filtering the extracting solution to obtain initial dark plum water extracting solution, and measuring the pH value and solid content of the solution before and after extraction;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95 wt% ethanol according to the weight ratio of 1: 3, extracting for 1.2h in a water bath at 50 ℃, under the negative pressure of 150mbar and at the condensed water temperature of 4-8 ℃, filtering the extracting solution to obtain an initial dark plum alcohol extracting solution, and measuring the solid content;

step (3), cold setting and removing sediment: refrigerating and standing the initial dark plum water extract obtained in the step (1) and the initial dark plum alcohol extract obtained in the step (2) at 3 ℃ for 1.5h, and filtering to remove sediments to obtain clear dark plum water extract and clear dark plum alcohol extract;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 0.5: 2, blending to obtain the smoked plum tobacco flavor.

Example 3

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding K accounting for 3 percent of the mass of the dark plum pulp₂CO₃Extracting for 2h in water bath at 70 ℃, filtering the extracting solution to obtain an initial dark plum water extracting solution, and measuring the pH value and the solid content of the solution before and after extraction;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95 wt% ethanol according to the weight ratio of 1: 6, extracting for 0.8h in a water bath at 45 ℃ and under the negative pressure of 140mbar at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain initial dark plum alcohol extracting solution;

step (3), cold setting and removing sediment: refrigerating the initial dark plum water extract obtained in the step (1) and the initial dark plum alcohol extract obtained in the step (2) at 9 ℃, standing for 3h, and filtering to remove sediments to obtain clear dark plum water extract and clear dark plum alcohol extract;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 1: 3, blending to obtain the smoked plum tobacco flavor.

Example 4

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding K accounting for 4 percent of the mass of the dark plum pulp₂CO₃Extracting for 2h in water bath at 70 ℃, filtering the extracting solution to obtain dark plum water extracting solution, and measuring the solid content;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95% ethanol according to the weight ratio of 1: 4, extracting for 1h in a water bath at 40 ℃, under the negative pressure of 130mbar and at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain dark plum alcohol extracting solution;

step (3), cold setting and removing sediment: refrigerating the water extract obtained in the step (1) and the dark plum alcohol extract obtained in the step (2) at 3-9 ℃ for 2h, and filtering to remove sediments to obtain clear dark plum water extract and clear dark plum alcohol extract;

and (5) evaporating and concentrating: concentrating the positive osmotic water extract of dark plum obtained in the step (4) and the alcohol extract of dark plum obtained in the step (3) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1% so as to obtain dark plum water paste and alcohol paste for cigarettes;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 0.5: 0.75 was added.

Application example 1

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum and water according to the mass ratio of 1: 4, adding K accounting for 1 percent of the mass of the dark plum pulp₂CO₃Extracting at 70 deg.C in water bath for 2 hr, filtering the extractive solution to obtain mume fructus water extractive solution, measuring pH values of the solution before and after extraction to be 10.6 and 3.2 respectively, solid content is 1.5%, and extraction rate is 19.47%;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95% ethanol according to the weight ratio of 1: 4, extracting for 1 hour at 55 ℃ in a water bath and under the negative pressure of 160mbar and at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain dark plum alcohol extracting solution, wherein the solid content is 1.5 percent, and the alcohol extracting yield is 22.96 percent;

step (3), cold setting and removing sediment: refrigerating and standing the water extract obtained in the step (1) and the dark plum alcohol extract obtained in the step (2) at the temperature of 3-9 ℃ for 2h, and filtering to remove sediments to obtain clear dark plum water extract and clear dark plum alcohol extract;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) under the drive of a saturated NaCl aqueous solution until the solid content is 25 +/-2%, so as to obtain a dark plum water extract concentrate;

and (5) evaporating and concentrating: concentrating the aqueous extract of dark plum obtained in the step (4) and the alcoholic extract of dark plum obtained in the step (3) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1% to obtain dark plum aqueous extract and alcoholic extract, wherein the total extraction yield (aqueous extraction and alcoholic extraction) is 42.43%;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 1: 1, blending;

step (7), cigarette sensory evaluation: weighing the tobacco flavor obtained in the step (6) according to 1-5 permillage (0.8-4mg) of 0.8 +/-0.02 g of each blank tobacco shred, diluting with 5ml of absolute ethyl alcohol, injecting into the blank cigarette by adopting an essence flavor injection machine, and balancing for 48 hours under the environment of temperature of 22 +/-1 ℃ and humidity of 60 +/-2% to serve as an experimental sample. And taking a blank cigarette without added spice as a reference, and evaluating by personnel with cigarette smoking qualification according to related standards, wherein compared with a reference sample without added spice, the sensory smoking evaluation result is as follows:

the experimental sample has no astringent feeling, the richness of the fragrance is slightly increased, the engendering liquid and the sweet feeling are slightly improved, the smoke is soft and fine, the irritation is reduced, and the comfortable sensation is increased.

Step (8), the cigarette smoking speed: and (3) smoking the cigarette sample obtained in the step (7) by taking a blank cigarette without adding spices as a control according to the national relevant standard GB/T19609-once 2004, and obtaining the following results:

the number of the suction ports of the experimental sample is 8.3, the number of the suction ports of the control sample is 8.6, and the suction speed of the experimental sample is improved by 3.49%.

Application example 2

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding K accounting for 2 percent of the mass of the dark plum pulp₂CO₃Extracting for 2h in water bath at 70 ℃, filtering the extracting solution to obtain dark plum water extracting solution, measuring the pH values of the solution before and after extraction to be 10.7 and 3.4 respectively, the solid content is 1.7 percent, and the extraction yield is 21.64 percent;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95% ethanol according to the weight ratio of 1: 4, extracting for 1 hour at 50 ℃ of water bath and under the negative pressure of 150mbar and at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain dark plum alcohol extracting solution, wherein the solid content is 1.7 percent, and the alcohol extracting yield is 21.60 percent;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) under the drive of a saturated NaCl aqueous solution until the solid content is 25 +/-2%, so as to obtain a dark plum water extract concentrate;

and (5) evaporating and concentrating: concentrating the dark plum water extract concentrate obtained in the step (4) and the dark plum alcohol extract obtained in the step (3) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1% to obtain dark plum water paste and alcohol paste, wherein the total extraction yield (water extraction and alcohol extraction) is 43.24%;

step (6), blending the spices: the mass ratio of the dark plum water paste to the dark plum alcohol paste obtained in the step (5) is 3: 1, blending;

step (7), cigarette sensory evaluation: weighing the tobacco flavor obtained in the step (6) according to 1-5 thousandths (0.8-4mg) of 0.8 +/-0.02 g of each blank tobacco shred, diluting with 5ml of absolute ethyl alcohol, injecting into the blank cigarette by adopting an essence flavor injection machine, and balancing for 48 hours under the environment of temperature of 22 +/-1 ℃ and humidity of 60 +/-2% to obtain an experimental sample. And taking a blank cigarette without added spice as a reference, and evaluating by personnel with cigarette smoking qualification according to related standards, wherein compared with a reference sample without added spice, the sensory smoking evaluation result is as follows:

the experimental sample has no astringent feeling, the richness of the fragrance is slightly improved, the body fluid and the sweet feeling are slightly improved, the smoke is soft and fine, the irritation is weakened, and the comfortable feeling is increased.

the number of the suction ports of the experimental sample is 8.1, the number of the suction ports of the control sample is 8.6, and the suction speed of the experimental sample is improved by 5.81%.

Application example 3

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding K accounting for 3 percent of the mass of the dark plum pulp₂CO_3,Extracting at 70 deg.C in water bath for 2 hr, filtering the extractive solution to obtain mume fructus water extractive solution, measuring pH of the solution before and after extraction to 10.8 and 3.5 respectively, solid content of 1.8%, and extraction yield of 21.67％；

Step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95% ethanol according to the weight ratio of 1: 4, extracting for 1 hour at 45 ℃ in a water bath under the negative pressure of 140mbar and at the temperature of 4-8 ℃ of condensed water, and filtering the extracting solution to obtain a dark plum alcohol extracting solution, wherein the solid content is 1.8%, and the alcohol extraction yield is 23.96%;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) under the drive of a saturated NaCl aqueous solution until the solid content is 25 +/-2%, so as to obtain a dark plum water extract concentrate;

and (5) evaporating and concentrating: concentrating the dark plum water extract concentrate obtained in the step (4) and the dark plum alcohol extract obtained in the step (3) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1%, and obtaining dark plum water paste and alcohol paste for cigarettes, wherein the total extraction yield (water extraction and alcohol extraction) is 45.63%;

step (6), blending the spices: the mass ratio of the dark plum water paste to the dark plum alcohol paste obtained in the step (5) is 2: 1, blending;

the experimental sample has no astringent feeling, the richness of the fragrance is obviously increased, the salivation promoting and sweet feeling is obviously improved, the smoke is soft and delicate, and the irritation, the offensive odor and the comfortable feeling are all obviously improved.

the number of the suction ports of the experimental sample is 7.9, the number of the suction ports of the control sample is 8.6, and the suction speed of the experimental sample is improved by 8.14%.

Application example 4

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding K accounting for 4 percent of the mass of the dark plum pulp₂CO₃Extracting at 70 deg.C in water bath for 2 hr, filtering the extractive solution to obtain mume fructus water extractive solution, measuring pH values of the solution before and after extraction to be 10.8 and 3.7 respectively, solid content is 1.8%, and extraction yield is 23.20%;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95% ethanol according to the weight ratio of 1: 4, mixing, extracting for 1h at 40 ℃ of water bath and under the negative pressure of 130mbar and at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain dark plum alcohol extracting solution, wherein the solid content is 1.8 percent, and the alcohol extracting yield is 24.68 percent;

step (4), carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) under the drive of a saturated NaCl aqueous solution until the solid content is 25 +/-2%, so as to obtain a dark plum water extract concentrate;

and (5) evaporating and concentrating: concentrating the dark plum water extract concentrate obtained in the step (4) and the dark plum alcohol extract obtained in the step (3) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1%, and obtaining dark plum water paste and alcohol paste for cigarettes, wherein the total extraction yield (water extraction and alcohol extraction) is 47.88%;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 1: 2, blending;

the experimental sample has no astringent feeling, the richness of the fragrance is obviously increased, the salivation promoting and sweet feeling is obviously improved, the smoke is softer and finer, the irritation is obviously weakened, and the comfort is obviously improved.

the number of the suction ports of the experimental sample is 7.7, the number of the suction ports of the control sample is 8.6, and the suction speed of the experimental sample is improved by 10.47%.

Application example 5

A preparation method of a smoked plum tobacco flavor comprises the following steps:

step (1), alkaline water extraction: mixing the whole dark plum dried product with water according to the mass ratio of 1: 4, adding 5 percent of K of the mass of the dark plum pulp₂CO₃Extracting for 2h in water bath at 70 ℃, filtering the extracting solution to obtain dark plum water extracting solution, measuring the pH values of the solution before and after extraction to be 11.1 and 3.8 respectively, the solid content is 1.8 percent, and the extraction yield is 23.00 percent;

step (2), negative pressure hot reflux alcohol extraction: mixing the dark plum obtained in the step (1) with 95% ethanol according to the weight ratio of 1: 4, mixing, extracting for 1h at 35 ℃ in a water bath under the negative pressure of 120mbar and at the temperature of condensed water of 4-8 ℃, and filtering the extracting solution to obtain a dark plum alcohol extracting solution, wherein the solid content is 1.8 percent, and the alcohol extracting yield is 24.79 percent;

step (4), forward osmosis concentration: carrying out forward osmosis concentration on the dark plum water extract obtained in the step (3) under the drive of a saturated NaCl aqueous solution until the solid content is 25 +/-2%, so as to obtain a dark plum forward osmosis water extract concentrate;

and (5) evaporating and concentrating: concentrating the positive osmotic water extract of the dark plum obtained in the step (4) and the alcohol extract of the dark plum obtained in the step (2) in a heating and pressure reduction mode to enable the solid content to reach 60 +/-1%, and obtaining dark plum water paste and alcohol paste for cigarettes, wherein the total extraction yield (water extraction and alcohol extraction) is 47.79%;

step (6), blending the spices: the mass ratio of the dark plum water paste and the dark plum alcohol paste obtained in the step (5) is 1: 3, blending;

the experimental sample has no astringent feeling, the richness of the fragrance is obviously increased, the body fluid generation and the sweet feeling are obviously improved, the irritation is reduced, the smoke is fine and smooth, and the comfortable feeling is obviously improved.

the number of the suction ports of the experimental sample is 7.5, the number of the suction ports of the control sample is 8.6, and the suction speed of the experimental sample is improved by 12.79%.

Comparative example 1

Comparative example 1 differs from the process of the invention in that: if the whole dark plum is crushed and extracted, the other conditions are unchanged.

The results show that: the large-scale crushing of the dark plums not only consumes large energy, but also generates a large amount of dust, pollutes the environment and has certain potential safety hazards. Besides, amygdalin in dark plum nuts generates cyanogenic glycosides under the action of enzyme preparations, and has adverse effects such as difficult-to-remove astringency on sensory evaluation of cigarettes.

Comparative example 2

The difference between the method of comparative example 2 and the method of application example 1 is that: step (1) No addition of K to the water₂CO₃The other conditions were unchanged.

The results show that:

the yield of step (1) of comparative example 2 was 18%, which was lower than 19.47% of application example 1.

The alcohol extraction yield of step (2) of comparative example 2 was 22.69%, which was substantially equal to application example 1.

The total extraction yield of the dark plum in the comparative example 2 is 40.69%, which is lower than the total extraction yield of the dark plum 42.43% in the application example 1.

Thus, in water, K is added₂CO₃The extraction yield of the dark plum can be improved.

Comparative example 3

Comparative example 3 differs from the process of the invention in that: if the dark plum is extracted by alcohol without adopting negative pressure hot reflux extraction, normal pressure (1P) is adopted₀) Heating for extraction, and keeping the rest conditions unchanged.

The results show that: the heat extraction time is longer, the extraction yield of negative pressure heat reflux can be achieved only after 2 hours, and the preparation energy consumption is increased by about 21%.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

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Preparation method and application of smoked plum tobacco flavor

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