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Three-step preparation method of vanillic spices for tobacco

A vanilla and three-stage technology is applied in the field of preparation of tobacco flavors, and can solve the problems of low yield of total extracts, inability to comprehensively utilize effective aroma components, inconvenience in processing and processing crude extracts, and the like. It is easy to popularize and apply, the process is simple and easy, and the equipment is simple.

Inactive Publication Date: 2013-01-16
YUNNAN REASCEND TOBACCO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the extraction of vanilla spices is mostly obtained after direct concentration by solvent extraction. This method cannot effectively extract spices according to the characteristics of vanilla beans containing both fat-soluble components and water-soluble components. The total leaching of raw materials The product yield is low, and it is impossible to comprehensively utilize the raw materials and fully extract and separate different effective aroma components in the raw materials, so that the obtained different flavor products are suitable for the characteristics of cigarette flavoring and addition, and it is not convenient for the subsequent processing and processing of the crude extract. deal with

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] According to the following steps, the vanilla spice product is prepared in three stages:

[0014] ①Weigh 500g of vanilla beans, cut them into small pieces of about 1-2cm, add 2000g of petroleum ether, and reflux extraction for 3 times, each time for 3 hours;

[0015] ②After drying the vanilla beans extracted with petroleum ether in the first paragraph to remove residual petroleum ether, add 2500g of 70% ethanol each time, and reflux extraction twice, each time for 3 hours;

[0016] ③ Add 3000g of water to the vanilla beans extracted with 70% ethanol in the second paragraph, and reflux extraction twice for 1 hour each time. Combine the extracts and concentrate them under the conditions of 65-70°C and 0.06MP , concentrated to 450g; the water extract was redissolved with 1350g of 70% ethanol, and the returned solution was frozen below -15°C for 10 hours before suction filtration, and the filtrate was concentrated under reduced pressure to obtain the vanilla fragrance produ...

Embodiment 2

[0018] According to the following steps, the vanilla spice product is prepared in three stages:

[0019] ① Weigh 500g of vanilla beans, cut them into small pieces of 1-2cm, add 3000g of ethyl acetate, and reflux extraction for 3 times, each time for 2 hours;

[0020] 2. After the above-mentioned vanilla beans extracted with ethyl acetate are dried to remove residual ethyl acetate, add 70% propylene glycol of 3500g each time, and reflux extraction twice, each time for 3 hours;

[0021] ③ Add 2000g of water to the vanilla beans after the above-mentioned 70% propylene glycol extraction, reflux and extract twice, each time for 1 hour, concentrate the extract under reduced pressure to 450g, then redissolve with 1350g of 70% ethanol, return to The solution was frozen at -18° C. for 15 hours and then subjected to suction filtration, and the filtrate was concentrated under reduced pressure to obtain the vanilla flavor product.

Embodiment 3

[0023] According to the following steps, the vanilla spice product is prepared in three stages:

[0024] ①Weigh 500g of vanilla beans, cut them into small pieces of 1-2cm, add 2500g of n-butanol, and reflux extraction for 3 times, each time for 2 hours;

[0025] ② After drying the vanilla beans extracted with n-butanol to remove residual n-butanol, add 3000 g of 95% ethanol each time, and reflux extraction twice, each time for 2 hours;

[0026] ③ Add 3000g of water and ethanol mixture to the vanilla beans extracted with 95% ethanol each time, and reflux extraction twice, each time for 2 hours, the extract is concentrated under reduced pressure to 450g and then redissolved with 1800g of 95% ethanol , the solution was frozen below -10°C for 24 hours and then subjected to suction filtration, and the filtrate was concentrated under reduced pressure to obtain the vanilla flavor product.

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Abstract

The invention relates to a three-step preparation method of vanillic spices for tobacco. The method comprises the steps as follows: refluxing and extracting vanilla beans through a fat-soluble solvent; then, refluxing and extracting the vanilla beans extracted through the fat-soluble solvent with a water-soluble solvent; finally, refluxing and extracting the vanilla beans extracted through the water-soluble solvent with another water-soluble solvent; decompressing; concentrating; redissolving with alcohol extraction agents; cryopreserving the redissolved solvents; leaching; and decompressing and concentrating the filtered solvents so as to obtain the vanillic spices. According to the invention, the method can separate the fat-soluble components and the water-soluble components of the vanilla beans, the crude extracted object can be post-processed and handled conveniently, the yield of the total extract of raw materials can be improved, the raw materials are used comprehensively, and effective aroma components in the raw materials are extracted and separated adequately.

Description

[0001] The present invention is a divisional application of the invention patent application with the application number 201010584532.6, the application date is December 13, 2010, and the title is "Preparation Method of Vanilla Spice for Tobacco". technical field [0002] The invention relates to a method for preparing tobacco spices, which belongs to the field of tobacco technology. Specifically, vanilla beans are used as raw materials, and according to the characteristics of the chemical components of vanilla beans, special extraction and separation techniques are used to produce characteristic tobacco flavors in sections. Methods. Background technique [0003] Vanilla ( Vanilla planifolia Andr.), also known as vanilla, vanilla, and vanilla, has the reputation of "the king of food spices". Vanilla is native to Mexico and is a large orchid spice plant that grows in tropical rainforests. At present, the cultivation areas of vanilla are mainly concentrated in island countri...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/30
Inventor 刘丽芬孔祥勇杨丽华林瑜念小魁张勃邹宇李国盛
Owner YUNNAN REASCEND TOBACCO TECH GRP
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