CN105861152A - Tobacco flavor with sweet smoke and application - Google Patents

Abstract

The invention discloses a tobacco spice for sweetening smoke and its application. The formula of the tobacco flavoring essence with sweet and moist smoke is: 5-16% of seabuckthorn extract, 1-3% of fig extract, 2-7% of Luo Han Guo extract, 1-5% of sour plum extract, 3% of jujube extract ‑8%, 1‑5% hop extract, 5‑15% wolfberry extract, 8‑20% honey, 3‑6% Zimbabwean tobacco extract, 30‑50% propylene glycol, the rest of purified water, the above raw materials Stir and mix evenly at normal temperature to obtain the flavor for tobacco with sweet and moist smoke. The tobacco spice is added to the leaf group formula at a ratio of 0.01-0.03% of the weight of the shredded tobacco and applied to the production of cigarettes. The tobacco spice formula with sweet and moist smoke of the present invention can make the aftertaste of tobacco produce body fluid, correct the taste of smoking, reduce discomforts such as dryness, irritation, bitterness, etc., and at the same time can increase the tone of roasted sweetness, and significantly improve the smoking quality of cigarettes.

Description

A kind of tobacco flavor and application of sweet moistening flue gas

technical field

The invention belongs to the technical field of cigarette flavoring, and in particular relates to a tobacco spice for sweetening smoke and its application.

Background technique

Tobacco essence is an auxiliary material in the tobacco industry and an important additive for flavoring and flavoring tobacco products. The raw materials used to prepare tobacco flavors are called tobacco flavors. These substances can be used in combination or alone. Their main functions are to enhance the aroma of tobacco products and improve the taste of smoke.

The tobacco leaves used in cigarettes are modulated, mellowed and formulated reasonably to harmonize the flavors of various tobacco leaves and form cigarette leaf groups with different flavors. Because some quality defects of tobacco leaves cannot be completely improved in the leaf group, the tobacco leaf group still has problems such as dryness, irritation, bitterness and other poor comfort, especially when the raw materials of high-quality tobacco leaves are in short supply, so the main purpose of cigarette flavoring The purpose is to carry out specific work aiming at these problems, in order to achieve the best effect of cigarette aroma and smoking quality.

In addition, with the continuous deepening of the research work on reducing the harm of cigarettes, it has brought about the defects of reduced aroma quality and insufficient aroma of cigarettes. How to improve the aroma quality and aroma quality while reducing the harmfulness of cigarettes has always been an important research direction for tobacco scientific and technological workers.

Compared with well-known foreign brand cigarette products, most Chinese-style cigarette products generally have problems such as dry smoke, spicy, pungent throat, and insufficient sweetness. These problems have become increasingly prominent with the application of cigarette harm and tar reduction technologies.

With the improvement of people's living standards, consumers have higher and higher requirements for the quality of cigarettes. They no longer simply pursue physiological satisfaction, but pay more attention to the comfort and taste of cigarettes when smoking. At present, tobacco industry enterprises have carried out relatively in-depth and extensive research on solving the problems of poor comfort such as dryness, irritation, and bitterness of cigarettes, and have achieved certain research results. The objective indicators for evaluating the quality of cigarettes are obtained from the content of tobacco chemical components and their relationship, such as the content ratio of water-soluble total sugar, total nicotine, nitrogen-containing compounds and ammonia alkalis, which can predict the quality of cigarettes; (Water-soluble sugar/protein), sugar-to-nitrogen ratio, sugar-base ratio, nicotine-to-volatile base ratio and other indicators are used as the basis for judging tobacco quality. These ratios mainly consider the taste, comfort, irritation and acid-base components in the smoke. Balance and coordinate the relationship.

Aiming at the above indicators, researchers at home and abroad have developed a series of tobacco flavors that improve sensory comfort. For example, on the basis of studying the key factors affecting the softness of cigarette smoke, Yang Lei et al. used natural plant materials and their extracts to develop a functional flavor that improves the softness of cigarette smoke, and applied it to Cigarette products, the results of comparative smoking evaluation show that the softness score of cigarette products added with mild functional flavors increases by 1.5-2 points on average; Cigarette aroma makes the smoke sweet, delicate and soft, covers miscellaneous gases, reduces irritation, and significantly improves the smoking quality of cigarettes. In addition, Qian Wu, Wang Na, Li Xuemei and others researched and prepared flavors for improving the comfort of cigarettes, and achieved good results.

With the deepening of research in this field, the application of natural plant resources, combined with modern extraction and separation technology, selects natural plants with a good sense of sweetness and saliva, and uses the functional components contained in itself, and adopts advanced purification and separation methods to prepare Natural flavor raw materials are produced, and on this basis, other high-quality flavor raw materials and functional additives are selected for compounding and flavoring, such as functional seasonings, functional moisturizers and inorganic salts, etc., to prepare cigarettes that can significantly increase the flavor of cigarettes. Functional flavors with a sweet, moist and comfortable flavor are added to cigarettes so that their active ingredients enter the respiratory system along with the mainstream smoke to improve the mellowness, softness, and saliva of the smoke, making the smoker feel comfortable and smooth in the throat , to alleviate the dryness, irritation and bitterness of smoke, which is a trend in the research and development of flavors to improve cigarette smoking comfort.

However, due to the differences in the different components contained in natural plant resources and the different efficacy of flavors, the blending of tobacco flavors is still a combination of technology and art. As an important means, how to formulate tobacco flavors that can improve the aroma and taste of cigarettes is still a technical problem to be overcome in this field.

Contents of the invention

In view of the above-mentioned problems in the prior art, one of the objects of the present invention is to provide a flavoring for tobacco that sweetens and moistens smoke.

The object of the present invention is also to provide the specific application of the tobacco flavorant in cigarettes.

Specifically, the purpose of the present invention is achieved through the following technical solutions:

First of all, the present invention provides a flavor for tobacco that sweetens and moisturizes smoke, and its components are composed of: 5-16% of seabuckthorn extract, 1-3% of fig extract, 2-7% of Momordica grosvenori extract, sour plum Extract 1-5%, jujube extract 3-8%, hop extract 1-5%, wolfberry extract 5-15%, honey 8-20%, Zimbabwean tobacco extract 3-6%, propylene glycol 30-50 %, the balance is pure water.

As a preferred option, the components of the above-mentioned tobacco spices for sweetening and moistening smoke are composed by mass percentage: 8% of seabuckthorn extract, 1% of fig extract, 3% of Luo Han Guo extract, 3% of sour plum extract, red date extract Paste 6%, Hops Extract 4%, Goji Berry Extract 9%, Honey 15%, Zimbabwean Tobacco Extract 4%, Propylene Glycol 40%, Purified Water 7%.

The natural fragrance raw material that the present invention adopts comprises:

Sea buckthorn extract: Contains a variety of esters, carboxylic acids and polysaccharides, which can reduce the dryness and irritation of cigarette smoke, improve the comfort of smoke taste, and reduce tobacco-specific N-nitrosamines ( TSNAs) total amount.

Fig extract, Momordica grosvenori extract, sour plum extract, jujube extract, honey: improve the taste and taste of cigarettes, reduce miscellaneous odors, enhance sweet aroma, reduce the irritation of mainstream cigarette smoke to the nose and throat, and each The effective synergy between the monomeric flavors not only has sufficient sweetness, but also fully enriches the smoke without generating excess miscellaneous gas.

Hop extract, wolfberry extract: can effectively coordinate the aroma of cigarettes, neutralize the spicy taste in tobacco, make the smoke of cigarettes softer and more delicate, and can enhance the aroma of cigarettes.

Zimbabwean Tobacco Extract: Supplements the reduction of cigarette aroma and the lack of aroma, and effectively blends with the sweet aroma to make the smoke more mellow and full.

Propylene Glycol: It can effectively dissolve and dilute the fragrance, so that the fragrance can be fully developed.

The spices for tobacco of the present invention are mainly composed of natural plant spices to form a spice mixture with good fragrance, and the various raw materials of the extract and extract are coordinated with each other, which not only play a complementary role, but also make synergistic gains. The aroma is superimposed and synergistically offsets the negative effects, effectively suppressing the spicy and bitter taste, reducing the irritation of the smoke on the nose and throat, and finally effectively reconciling with the tobacco aroma to enhance the smoking experience.

Secondly, the present invention provides the application of the above-mentioned flavorant for tobacco in cigarettes.

Said application includes blending and using tobacco spices, or directly adding tobacco.

Preferably, the present invention relates to the application of the above-mentioned flavorant for tobacco as flavoring flavorant in cigarettes.

The specific application method includes: adding tobacco spices that sweeten smoke to shredded tobacco for flavoring. Preferably, the amount of tobacco spices added is 0.01-0.03% of the total weight of tobacco spices and tobacco shreds.

Preferably, the application operation is as follows: adding the sweet and moist smoke flavor to the cut tobacco at a ratio of 0.01-0.03% by weight of the sweet smoke flavor and the shredded tobacco, and adding distilled water to make the moisture of the cut tobacco reach 20±1 %, airtight storage for 2 hours, dry the shredded tobacco in an oven at 120°C until the moisture content is 12.5±0.5%, and then roll the cigarette by hand.

The present invention has obtained following beneficial effect:

(1) The present invention uses natural plant aroma raw materials as the main material, and through reasonable matching, obtains tobacco flavors that can make tobacco aftertaste produce body fluids, correct the taste of smoking, and reduce discomfort such as dryness, irritation, and bitterness.

(2) The selected natural plant aroma raw materials of the present invention do not use synthetic preparations, and the combination of various plant extracts and/extracts effectively enriches the smoke, suppresses miscellaneous gases, and enhances the roasted-sweet tone well, Significantly improve the smoking quality of cigarettes.

(3) The present invention optimizes the ratio of spice components, so that each component can play a more effective role, making the aroma more mellow, good for improving tobacco, and lasting for a long time.

(4) The raw materials used in the tobacco flavor formula for sweetening and moistening smoke of the present invention are easy to obtain, and the flavoring essence for tobacco can be obtained after stirring and mixing evenly at room temperature, without special equipment, and the production process is simple.

detailed description

In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, and are not intended to limit the protection scope of the present invention.

Example 1

The composition of the flavoring used for tobacco that sweetens and moistens the smoke consists of: seabuckthorn extract 8%, fig extract 1%, monk fruit extract 3%, sour plum extract 3%, jujube extract 6%, hop extract 4%, 9% wolfberry extract, 15% honey, 4% Zimbabwean tobacco extract, 40% propylene glycol, 7% purified water, and mix to prepare tobacco flavor.

Seabuckthorn extract, wolfberry extract, honey, and propylene glycol used in the examples of the present invention were purchased from Yizhong (Qingdao) Industrial Co., Ltd.

The fig fruit extract and Luo Han Guo extract used in the examples of the present invention were purchased from Shanghai Daniel Chemical Technology Co., Ltd.

The sour plum extract and jujube extract used in the examples of the present invention were purchased from Zhengzhou Jieshi Chemical Co., Ltd.

The hop extract used in the examples of the present invention was purchased from Gladden (Shanghai) International Trading Co., Ltd.

The Zimbabwean tobacco extract used in the examples of the present invention was purchased from Huabao Edible Flavors and Fragrances (Shanghai) Co., Ltd.

Example 2

The components of the flavoring used for tobacco that sweeten the smoke are composed by mass percentage: 15% seabuckthorn extract, 1% fig extract, 2% monk fruit extract, 1% sour plum extract, 4% jujube extract, hop extract 4%, 9% wolfberry extract, 8% honey, 5% Zimbabwean tobacco extract, 45% propylene glycol, 6% purified water, mixed to prepare tobacco flavor.

Example 3

The composition of the flavoring used for tobacco that sweetens and moistens the smoke consists of: seabuckthorn extract 6%, fig extract 2%, monk fruit extract 3%, sour plum extract 2%, jujube extract 3%, hop extract 4%, 8% wolfberry extract, 10% honey, 15% Zimbabwean tobacco extract, 35% propylene glycol, and 12% purified water are mixed to prepare a flavor for tobacco.

Comparative example 1

The components of tobacco spices are constituted by mass percentage: 12% of seabuckthorn extract, 6% of sour plum extract, 6% of red date extract, 10% of wolfberry extract, 16% of honey, 3% of Zimbabwean tobacco extract, 40% of propylene glycol %, 7% of purified water, mixed to prepare tobacco spices.

Comparative example 2

The components of tobacco spices are constituted by mass percentage: 2% seabuckthorn extract, 1% fig extract, 1% monk fruit extract, 1% sour plum extract, 2% red date extract, 10% hop extract, wolfberry extract 3% of extract, 5% of honey, 10% of Zimbabwean tobacco extract, 50% of propylene glycol, and 15% of purified water are mixed to prepare the spice for tobacco.

The application test of embodiment 4 tobacco spices

Select the cigarette leaf group of a certain brand and specification and divide it into two groups (adding spices group and non-flavoring group) after regaining moisture and cutting into shreds. The tobacco spices without adding sweet and moist smoke are used as a control sample. Add the tobacco spices with sweet and moisturizing smoke prepared in Comparative Example 1-2 according to the ratio of 0.02% of the weight of the leaf group, mix evenly, and then add distilled water to make the moisture content of the shredded tobacco reach 20±1%. Dry the shredded tobacco at 120°C until the moisture content is 12±1%, and then roll the tobacco by hand. Cigarette samples were placed in a constant temperature and humidity chamber at a temperature of (22±1)°C and a relative humidity of (60±2)%, placed flat in a single layer for 48 hours, balanced to a moisture content of 12±1%, and then subjected to sensory evaluation. The results are shown in Table 1.

Table 1 Cigarette smoking evaluation form

The results show that the cigarette smoke added with sweet and moist smoke flavors is softer and more delicate, the sweetness is significantly increased, the comfort of the oral and nasal cavity is greatly improved, the aroma quality and aroma quantity are improved, and the smoke is richer and fuller. At the same time, it has good harmony, while the miscellaneous gas and irritation in the smoke are significantly reduced, and the quality of cigarettes has been greatly improved.

Claims (8)

1. a tobacco aromatics for sweet flue gas, its component is configured to by mass percentage: hippophae rhamnoides 5-16%, fig Medicinal extract 1-3%, Luo Han Guo Paste In Foods 2-7%, smoked plum medicinal extract 1-5%, red date medicinal extract 3-8%, lupulus extract 1-5%, matrimony vine Extract 5-15%, honey 8-20%, Zimbabwe tobacco extract 3-6%, propane diols 30-50%, the pure water of surplus.

Tobacco aromatics the most according to claim 1, it is characterised in that the component of tobacco aromatics is by mass percentage: husky Spine extract 8%, fig medicinal extract 1%, Luo Han Guo Paste In Foods 3%, smoked plum medicinal extract 3%, red date medicinal extract 6%, hops is extracted Thing 4%, wolfberry fruit extract 9%, honey 15%, Zimbabwe's tobacco extract 4%, propane diols 40%, pure water 7%.

3. the preparation method of tobacco aromatics described in claim 1 or 2, it is characterised in that each raw material stirs mixing all at normal temperatures The even tobacco aromatics i.e. obtaining sweet flue gas.

4. the application in cigarette of the tobacco aromatics described in claim 1 or 2.

Application the most according to claim 4, it is characterised in that described application includes being in harmonious proportion tobacco aromatics using, or directly Tap into row tobacco charging to use.

Application the most according to claim 4, it is characterised in that described application is that tobacco aromatics is fragrant as perfuming in cigarette The application of material.

Application the most according to claim 4, it is characterised in that add the tobacco aromatics of sweet flue gas in pipe tobacco blending, Tobacco aromatics addition is the 0.01-0.03% of the gross weight of tobacco spice and pipe tobacco.

Application the most according to claim 4, it is characterised in that by tobacco aromatics and the weight percent of pipe tobacco of sweet flue gas Than the ratio for 0.01-0.03%, the tobacco aromatics of sweet flue gas is added in pipe tobacco, add distilled water, make moisture in cut tobacco reach 20 ± 1%, airtight storage 2h, be 12.5 ± 0.5% by shredded tobacco baking to moisture with baking oven under the conditions of 120 DEG C, more manual cigarette.