CN104783321B - Mouth-holding type smokeless tobacco product containing hop component and preparation method thereof - Google Patents
Mouth-holding type smokeless tobacco product containing hop component and preparation method thereof Download PDFInfo
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- CN104783321B CN104783321B CN201510071948.0A CN201510071948A CN104783321B CN 104783321 B CN104783321 B CN 104783321B CN 201510071948 A CN201510071948 A CN 201510071948A CN 104783321 B CN104783321 B CN 104783321B
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
Abstract
The invention relates to a buccal smokeless tobacco product containing a hop component, which comprises the following raw materials in parts by weight: 20-50 parts of tobacco materials; 1-30 parts of hops or hops products; 0.5-5 parts of a salty agent; 1-30 parts of a sweetening agent; 0.5-15 parts of natural flavoring agent; 1-5 parts of a humectant; 0-10 parts of an excipient; 0.005-1 part of antioxidant; 30-60 parts of water; and a proper amount of acidity regulator. The tobacco material used by the product is subjected to nicotine reduction and aroma enhancement treatment, so that the irritation of the product in the oral cavity and the stomach is reduced, the added hop component endows the product with unique hop aroma, the taste quality of the buccal cigarette is improved, and the buccal smokeless tobacco product is a novel buccal smokeless tobacco product with small irritation and comfortable taste.
Description
Technical Field
The invention relates to a buccal smokeless tobacco product containing a hop component and a preparation method thereof, belonging to the field of smokeless tobacco.
Background
The smokeless tobacco product provides the physiological satisfaction similar to the conventional smoking of the cigarette product for consumers mainly through the modes of buccal administration, chewing and the like, and because the smokeless tobacco product does not burn in the using process, harmful ingredients in the cigarette smoke can not be generated, and the harm of 'second-hand smoke' to the environment and human bodies is also avoided. The smokeless tobacco products can be divided into oral type and nasal type, wherein the buccal type smokeless tobacco product is the best oral type smokeless tobacco product commercialized at present.
Different from the traditional cigarette which is mainly absorbed by smoke in the lung, the buccal smokeless tobacco product is directly used in the oral cavity, has stronger irritation to the oral cavity, throat, esophagus, stomach and the like, and causes lower mouth feel comfort level. At present, buccal type smokeless tobacco products are mainly developed and produced aiming at European and American markets, and domestic consumers do not have the consumption habits of the smokeless tobacco products. Therefore, it is necessary to improve the components and the process of the existing buccal smokeless tobacco product so as to improve the defects of high irritation and poor comfort, and the development of the characteristic buccal smokeless tobacco product which has low irritation and high comfort and accords with the taste habits of domestic consumers is an important direction for the development of novel domestic tobacco products, and plays an important role in protecting the health of the consumers and the market popularization of the buccal smokeless tobacco products.
CN1101077217A discloses a method for reducing smoke irritation by adding Chinese herbal medicines into cigarettes, wherein the Chinese herbal medicines can be hops, firstly, the hops are extracted to obtain extract or volatile oil, and then the extract or the volatile oil is added into the cigarettes according to a proportion to realize the effect of reducing smoke irritation. However, the method has complex process, low yield of the extract and difficulty in completely retaining the hop components and the flavor by the extraction mode; meanwhile, the hop extract is added into the mouth-holding type smokeless tobacco product, and some problems still exist, for example, the using time of the mouth-holding type smokeless tobacco product can reach as long as 30 minutes, so that the active ingredients in the mouth-holding type smokeless tobacco product are required to be released uniformly and durably, and the release uniformity and the durative effect of directly adding the volatile oil are poor; moreover, the hops have certain bitter taste, and the coordination of the hops and the tobacco needs to be realized through formula design, so that fine and soft mouthfeel is brought.
Disclosure of Invention
The invention aims to provide a buccal smokeless tobacco product containing a hop component and a preparation method thereof, and the buccal smokeless tobacco product has the characteristics of higher taste comfort level and less irritation and has unique beer fragrance.
In order to achieve the purpose, the invention adopts the following technical scheme:
a buccal smokeless tobacco product containing hop components comprises the following raw materials in parts by weight: 20-50 parts of tobacco materials; 1-30 parts of hops or hops products; 0.5-5 parts of a salty agent; 1-30 parts of a sweetening agent; 0.5-15 parts of natural flavoring agent; 1-5 parts of a humectant; 0-10 parts of an excipient; 0.005-1 part of antioxidant; 30-60 parts of water; and a proper amount of acidity regulator.
Preferably, the tobacco product comprises the following raw materials in parts by weight: 20-30 parts of tobacco materials; 1-15 parts of hops or hops products; 1-2 parts of a salty agent; 5-15 parts of a sweetening agent; 1.5-5 parts of natural flavoring agent; 1-2 parts of a humectant; 1-3 parts of an excipient; 0.005-0.05 part of antioxidant; 35-55 parts of water; and a proper amount of acidity regulator.
Preferably, the hops comprise one or more of bitter type hops, fragrant hops and bitter and fragrant hops. Hop refers to the female inflorescence of hop belonging to genus Humulus of family Moraceae, and can be fresh hop or squeezed hop. The hop product is obtained by further processing hops, such as hop powder, hop granules, hop extract, hop tincture, hop oil, etc., and dried hop cone can be used for preparing the hop product.
The tobacco material is selected from one or a combination of a plurality of types of flue-cured tobacco, air-cured tobacco and sun-cured tobacco; wherein the air-cured tobacco comprises one or more of burley tobacco, Maryland tobacco, cigar tobacco, etc.; the sun-cured tobacco comprises one or more of sun-cured red tobacco, sun-cured yellow tobacco, aromatic tobacco, and yellow tobacco. Different from the preparation method of flue-cured tobacco, the air-cured tobacco and the sun-cured tobacco are mainly processed in an airing way, and in the invention, the air-cured tobacco and the sun-cured tobacco are collectively called as the sun-cured tobacco except for special indication. The tobacco material is a product obtained by processing tobacco from parts such as leaves, flowers, stems, seeds and the like.
Preferably, the tobacco material comprises at least sun-cured tobacco produced in the Guizhou area.
Preferably, the salty agent can cover and improve the bitter taste of tobacco raw materials and hops and improve the taste quality by adjusting the salty taste, and comprises one or more of high-grade refined salt, sun-dried fine salt, iodized salt, low sodium salt, selenium salt, zinc salt, blood enriching salt, calcium salt, anticaries salt, vitamin B2 salt and nutrient salt.
Preferably, the sweetener is a sugar or sugar-free sweetener, which can improve the taste quality by adjusting sweet taste, balancing salty taste, masking and improving bitter taste of tobacco materials and hops, and comprises fructose, glucose, sucrose, maltose, hydrogenated starch hydrolysate, licorice powder, ammonium glycyrrhizinate, monopotassium glycyrrhizinate and tripotassium glycyrrhizinate, stevioside, mogroside, thaumatin, honey, mannose, D-mannitol, lactose, lactitol, xylitol, acesulfame potassium, neotame, aspartame, maltitol, sorbitol, saccharin sodium, cyclamate, calcium cyclamate, sucralose, alitame, isomaltulose, xylitol, isomaltooligosaccharide, isomaltitol, galacto, lactulose, fructo-oligosaccharides, raffinose, soy oligosaccharides, lactosucrose, xylo-oligosaccharides, inulin oligosaccharides, sucralose, One or more of glycyrrhizin, neohesperidin dihydrochalcone, curculin, miraculin, Stephania tuberosa Sw, double sweet and L-arabinose.
Preferably, the acidity regulator is mainly used for regulating the pH value of the product, controlling the release of nicotine and improving the taste of the product, and comprises one or a combination of more of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium pyrophosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, calcium hydrogen phosphate, tripotassium phosphate, trisodium phosphate, potassium polymetaphosphate, sodium citrate, potassium citrate, sodium gluconate and diammonium hydrogen phosphate.
Preferably, the natural flavoring agent is used for improving the aroma and taste of the product, and comprises one or more of bergamot oil, black currant absolute oil, brussel leaf oil, acacia absolute oil, ginger oil, jasmine absolute oil, lavender oil, lemon oil, peppermint oil, menthol, sweet orange oil, orange flower oil, jujube tincture, clove bud tincture, clove leaf oil, basil oil, tea leaf aromatic oil, patchouli oil, marigold oil, hawthorn tincture, cocoa tincture, dark plum tincture, black tea tincture, coffee tincture, chrysanthemum morifolium oil, congke oil, nutmeg oil, coffee powder, plum powder, red date powder, cocoa powder, green tea powder, mint powder, aloe extract, honeysuckle extract, lotus leaf extract, fruit extract or concentrated fruit juice, and rum.
Preferably, the humectant is used for keeping moisture in the product, and comprises one or more of propylene glycol, glycerol, water-soluble plant polysaccharide, honey, polydextrose, maltitol syrup and sorbitol syrup.
Preferably, the excipient keeps the structure of the product stable and the sticky mouthfeel through thickening and binding effects, comprises one or more of calcium carbonate, starch, phosphorylated distarch phosphate, sodium carboxymethyl starch, sodium starch phosphate, maltodextrin, cyclodextrin, microcrystalline cellulose, sodium carboxymethyl cellulose, hydroxypropyl cellulose, methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, gelatin, arabic gum, casein, chitin, chitosan and derivatives, chitosan oligosaccharide and derivatives, sodium alginate, propylene glycol alginate, tara gum, mannitol, sorbitol, lactitol, guar gum, pectin, gloiopeltis gum, fenugreek gum, locust bean gum, abelmoschus manihot gum, xanthan gum, cassia gum, carrageenan, curdlan, soluble soybean polysaccharide, tamarind polysaccharide gum, pullulan polysaccharide and flaxseed gum.
Preferably, the antioxidant is used for preventing oxidative deterioration of the product and improving the stability and quality of the product, and comprises one or more of tea polyphenol, butyl hydroxy anisol, dibutyl hydroxy toluene, potassium metabisulfite, sodium sulfite, sodium bisulfite, vitamin C, vitamin E, calcium ascorbate, ascorbyl palmitate, D-isoascorbic acid and sodium salt thereof, propyl gallate, calcium lactate, sodium lactate, sorbic acid and potassium salt thereof, disodium ethylenediaminetetraacetate, phytic acid and sodium salt thereof, licorice antioxidant, bamboo leaf antioxidant, ginkgo biloba extract, tea extract and grape seed extract.
The invention provides a preparation method of a buccal smokeless tobacco product containing hop components, which comprises the following steps:
① drying tobacco material, pulverizing, and sieving to obtain tobacco powder of 20-100 meshes;
or making tobacco powder into tobacco extract or tobacco extract composite powder.
② dissolving salty agent and sweetener in deionized water, mixing with tobacco powder, tobacco extract or tobacco extract composite powder, steam treating at 60-100 deg.C for 2-24 hr, cooling, and balancing water content to 20-45%, preferably steam treating at 70-90 deg.C;
③ mixing flos Lupuli or flos Lupuli product with ②, adding acidity regulator, and adjusting pH to 5-9;
④ adding natural flavoring agent, antioxidant, humectant, and excipient, mixing, and controlling water content in the material to keep it in non-caking state;
⑤ sterilizing, packaging, sterilizing again, and sealing.
In step ①, the tobacco extract is prepared by drying and crushing tobacco raw materials, performing supercritical extraction, ultrasonic-assisted extraction, microwave-assisted extraction or simultaneous distillation extraction and other means to obtain the tobacco extract with the solid content of more than 35%, mixing the obtained tobacco extract and capsule wall materials according to the weight ratio of 1:5-15, dispersing in deionized water, stirring strongly to obtain uniform dispersion liquid, and performing spray drying to obtain the tobacco extract composite powder.
In step ①, the method further comprises pre-treating the tobacco material to improve the mouth feel and aroma characteristics of the product, wherein the pre-treating comprises one or more of a nicotine reduction treatment, a flavoring treatment, or a heat treatment.
The nicotine reduction treatment is specifically as follows: immersing tobacco raw material in 30-90 deg.C water 10-50 times the volume of the raw material, wherein the water contains 0.5-2% citric acid or citric acid ester, soaking for 10-60 min, filtering to remove water, and oven drying at 40-150 deg.C until the water content is 3-10%.
The flavoring treatment is to prepare flavoring liquid by decocting common spice plants with water or preparing flavoring liquid by flavoring agent, and soak or soak tobacco material with flavoring liquid, or spray flavoring liquid on the surface of tobacco material.
The heat treatment refers to the processes of frying, baking/oven heating, infrared heating, microwave heating and the like of the tobacco raw materials.
The third purpose of the invention is to provide the application of the buccal smokeless tobacco product containing the hop component.
The invention adds the hop or hop product into the mouth-holding smokeless tobacco product, and adds the components of sweetening agent, salty agent, flavoring agent and the like, so that the components have synergistic effect, a certain physiological satisfaction and comfortable taste are provided, and the mouth-holding smokeless tobacco product also has the effects of antibiosis, antioxidation, tranquilizing, stomach strengthening, digestion promoting, phlegm reducing, cough relieving and the like, and simultaneously can bring unique hop fragrance to the product. The product has reduced irritation to oral mucosa, throat, esophagus and gastric mucosa, contains no antiseptic, and is suitable for domestic consumer.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It is to be understood that the processing equipment or apparatus not specifically identified in the following examples is conventional in the art.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated. In the invention, the sun-cured tobacco is sun-cured tobacco, sun-cured tobacco or the mixture of the sun-cured tobacco and the sun-cured tobacco, and the sun-cured tobacco can be combined in any proportion.
All the raw materials are the products which are disclosed and sold in the prior art except for special instructions.
Example 1:
the weight ratio of each component is as follows: 20 parts of sun-cured tobacco (produced in Guizhou province, the same below), 5 parts of bitter hop, 3 parts of aromatic hop, 1.5 parts of refined salt, 10 parts of maltitol, 2 parts of sodium carbonate, 1.5 parts of cherry juice, 1 part of propylene glycol, 0.02 part of potassium sorbate, 2 parts of Arabic gum and 53.98 parts of water.
The implementation steps are as follows:
① and preparing spice liquid by mixing fructus Gardeniae flower with water at a weight ratio of 1: 30, decocting for 30 min, cooling to 40-60 deg.C, and adding 5% Mel to obtain spice liquid;
soaking sun-cured tobacco with spice liquid for 5-10 hr, placing into oven, drying at 110 deg.C until the water content is 3-10%, pulverizing, and sieving to obtain sun-cured tobacco powder with particle size of 30-50 meshes.
② dissolving refined salt and maltitol in deionized water, spraying onto the sun-cured tobacco powder, mixing, steaming at 70 deg.C for 15-20 hr, cooling, and balancing water content to 20-45%.
③ removing impurities from flos Lupuli and flos Lupuli, air drying at room temperature, pulverizing, sieving to obtain flos Lupuli powder with particle size of 60-80 meshes, adding flos Lupuli powder into the mixture obtained in step ②, steaming at 90 deg.C for 1 hr, adding flos Lupuli powder, steaming for 30 min, cooling, adding sodium carbonate water solution, and adjusting pH to 5-9.
④ dispersing concentrated cherry juice, propylene glycol, potassium sorbate, and acacia in 50 deg.C deionized water, adding into the materials, mixing in a stirrer, and balancing water to keep the materials in non-caking state.
⑤ sterilizing, bagging with moisture-permeable pouch (0.5 g per bag), sterilizing, sealing, and packaging.
Example 2:
the weight ratio of each component is as follows: 22.5 parts of flue-cured tobacco, 7.5 parts of sun-cured tobacco, 6 parts of fresh hops, 1 part of zinc salt, 5 parts of fructose, 1 part of sodium bicarbonate, 2 parts of green tea powder, 2 parts of propylene glycol, 0.05 part of tea polyphenol, 3 parts of cyclodextrin and 49.95 parts of water. The content of zinc gluconate in the zinc salt is 20 mg/kg.
The implementation steps are as follows:
① and preparing spice liquid by dispersing 0.5 wt% of oil of Bukul leaf, 0.5 wt% of pure oil of Acacia and 2 wt% of β -cyclodextrin in water, and stirring at 55 deg.C for 1-3 hr to obtain spice liquid;
preparing a citric acid aqueous solution with the mass percentage of 1%, soaking flue-cured tobacco and sun-cured tobacco in a citric acid solution with the volume of 50 times, soaking for 1 hour at 80 ℃, removing a soaking solution by using a spin dryer, drying in an oven at 110 ℃ until the moisture content is 3-10%, crushing and screening to obtain tobacco powder with the mesh size of 50-70 meshes, and uniformly spraying a spice liquid in the tobacco powder to balance moisture under the condition of no agglomeration.
②, dissolving zinc salt and fructose solution in deionized water, spraying on tobacco powder, mixing, steaming at 75 deg.C for 10-15 hr, cooling, sealing, and balancing water content to 20-45%.
③ lyophilizing fresh flos Lupuli, pulverizing, sieving to obtain powder of 60-80 mesh, mixing with the mixture after steam treatment, and adding sodium bicarbonate to adjust pH to 5-9.
④ dispersing green tea powder, propylene glycol, tea polyphenols, and cyclodextrin in deionized water at 45 deg.C, stirring, adding into the materials, mixing, and controlling water content to keep the materials in non-caking state.
⑤ sterilizing, bagging with moisture-permeable pouch (0.5 g per bag), sterilizing, sealing, and packaging.
Example 3:
the weight ratio of each component is as follows: 15 parts of flue-cured tobacco, 5 parts of sun-cured tobacco, 5 parts of aromatic tobacco, 15 parts of particle hops, 1 part of iodized salt, 10 parts of xylitol, 0.02 part of stevioside, 1 part of sodium citrate, 3 parts of red date powder, 1 part of glycerol, 0.01 part of liquorice antioxidant, 1 part of sodium alginate and 42.97 parts of water. The content of potassium iodate in the iodized salt was 30 mg/kg.
The implementation steps are as follows:
①, mixing and immersing flue-cured tobacco and sun-cured tobacco into deionized water with 50 times volume and 90-100 ℃ for 15-30 minutes, removing water by using a spin dryer, putting the mixture into an oven, drying the mixture at 60-100 ℃ until the water content is 3-10%, crushing and screening the mixture, weighing tobacco powder with the granularity of 60-80 meshes, putting the tobacco powder into the oven, and carrying out heat treatment at 110-160 ℃ for 1-2 hours;
putting the aromatic tobacco into an oven, drying at 40 ℃ until the moisture content is 3-10%, crushing and screening tobacco powder with the granularity of 60-80 meshes, putting the tobacco powder into the oven, and carrying out heat treatment at 90-120 ℃ for 30-60 minutes to obtain aromatic tobacco powder;
the tobacco powders from step ① are blended.
②, dissolving iodized salt, xylitol and stevioside in deionized water, spraying on the tobacco powder obtained in step ①, uniformly mixing, performing steam treatment at 80 ℃ for 8-10 hours, taking out, cooling, sealing, and balancing water to 20-45%.
③ grinding the hop particles into powder, mixing with tobacco powder, adding sodium citrate, and mixing in a stirrer to adjust pH to 5-9.
④ dispersing fructus Jujubae powder, glycerol, Glycyrrhrizae radix antioxidant, and sodium alginate in deionized water at 40 deg.C, stirring, adding into the materials, mixing, and controlling water content to keep the materials in non-caking state.
⑤ sterilizing, bagging with moisture-permeable pouch (0.8 g per bag), sterilizing, sealing, and packaging.
Example 4:
the weight ratio of each component is as follows: 28 parts of tobacco extract composite powder, 10 parts of granulated hop, 1 part of hop tincture, 1 part of low-sodium salt, 6 parts of isomalt, 4 parts of isomaltooligosaccharide, 0.01 part of mogroside, 2 parts of sodium gluconate, 2 parts of coffee tincture, 1 part of glycerol, 0.005 part of bamboo leaf antioxidant, 2 parts of sodium carboxymethylcellulose and 42.985 parts of water. The low sodium salt contains 20% by weight of potassium chloride.
The implementation steps are as follows:
①, respectively drying the flue-cured tobacco and the aromatic tobacco at 40-60 ℃, mixing and crushing the flue-cured tobacco and the aromatic tobacco according to the weight ratio of 9:1, preparing a tobacco extract by using an ultrasonic-assisted solvent extraction method, adding the tobacco extract, β -cyclodextrin and gelatin into deionized water according to the weight ratio of 1:5:2, strongly stirring the mixture into uniform dispersion liquid, and performing spray drying to obtain the tobacco extract composite powder.
② dissolving low sodium salt, isomaltitol, isomaltooligosaccharide, mogroside, and sodium gluconate in deionized water, mixing with the mixed tobacco extract composite powder,
③ grinding the hop granules into powder of 60-80 meshes, mixing the hop granules, the tincture of hop and the mixture obtained in step ② uniformly, and adding an acidity regulator until the pH value is 5-9;
④ dispersing coffee tincture, glycerol, bamboo leaf antioxidant, and sodium carboxymethylcellulose in deionized water, spraying onto the materials, mixing, and controlling water content to keep the materials in non-caking state;
⑤ sterilizing, bagging with moisture-permeable pouch (0.8 g per bag), sterilizing, sealing, and packaging.
Comparative example 1:
a tobacco product was prepared in the same manner as in example 1, except that:
(1) replacing the tobacco material with flue-cured tobacco, wherein the addition amount is 28 parts;
(2) without the addition of hops or hop products;
(3) step ① does not involve flavoring;
(4) the flue-cured tobacco is put into an oven and dried under the condition of 110-140 ℃ until the moisture content is 3-10 percent. Pulverizing the dried tobacco material, and sieving to obtain tobacco powder of 30-50 meshes.
Sensory quality evaluation
Sensory quality evaluation was performed on the buccal smokeless tobacco products prepared in examples 1 to 4 and comparative example in the following manner.
(1) Evaluation index
The sensory quality evaluation method comprises setting 9 evaluation indexes including taste, physiological strength, characteristic fragrance, tobacco fragrance, irritation, comfort, release uniformity, release persistence and oral aftertaste.
The specific contents of the evaluation indexes are as follows:
the mouthfeel in mouth is: after the buccal smokeless tobacco product is put into the oral cavity, the taste sense and the smell sense of a user are initially and comprehensively felt.
The physiological intensity refers to: the physiological satisfaction felt by the user, namely the strength, is achieved during the use process.
The characteristic incense means: the amount and quality of the characteristic aroma experienced by the user during use.
The tobacco flavor means: the amount and quality of the tobacco aroma experienced by the user during use.
The stimulus sensation is: in the using process, the mouth, the nasal cavity, the throat, the esophagus and other parts of the user feel uncomfortable feelings such as acridness, dryness and the like.
The comfort is that: during the use process, the user feels pleasurable feelings such as fragrance harmony, soft feeling, no residue and foreign body feeling and the like.
The release uniformity refers to: during use, the release stability of the fragrance, physiological strength, etc. over time is felt by the user.
The release durability refers to: in the using process, the duration of the fragrance, the physiological strength and the like is sensed by the user.
The aftertaste of the oral cavity means: after the application process, the mouth of the user can feel the taste and smell of the residual oral cavity.
(2) Principle of scoring
The scoring principle of each index is as follows: the evaluation indexes are divided into 6 grades, the weight and the scoring rule of each grade are shown in table 1, and the minimum scoring unit is 0.5. The lower score of each score interval is not included in the segment score. The stronger the stimulus, the lower the score; the better the mouth feel and the aftertaste feeling of the oral cavity, the higher the score is; other items are that the stronger the experience, the higher the score; the final score is obtained by the arithmetic addition of the scores of the separate terms. The higher the total score is, the better the sensory quality evaluation effect of the buccal smokeless tobacco product is.
TABLE 1 value and score interval of sensory quality evaluation index of buccal smokeless tobacco product
(3) Evaluation method
The method comprises the steps of setting a smoking evaluation team comprising at least 7 smoking evaluators, enabling each person to use a buccal smokeless tobacco product sensory quality evaluation table, carrying out sensory evaluation on buccal smokeless tobacco products in a dark evaluation mode, enabling the smoking evaluators to carry out sensory quality evaluation on various evaluation indexes according to the weights and the evaluation rules of 9 sensory quality evaluation indexes in the table 1, and recording evaluation results of the sensory quality evaluation indexes.
In the scores of all the sensory quality evaluation indexes, removing a lowest score and a highest score, dividing the rest scores into effective scores, calculating the arithmetic mean of the effective scores to be the score of a single evaluation index, and keeping two decimal places in the result; and adding the arithmetic mean value of each single index score to obtain the total score of the sensory quality evaluation of the buccal smokeless tobacco product, wherein two decimal places are reserved in the result. The higher the total score value is, the better the sensory evaluation effect of the buccal smokeless tobacco product is.
The specific results are shown in table 2:
TABLE 2 sensory evaluation index comparison results of buccal smokeless tobacco products containing hop component
Sensory evaluation shows that compared with the comparative example, the buccal smokeless tobacco product containing the hop component in the above example has the advantages of improved oral comfort, less irritation, unique beer fragrance and lasting fragrance release, and the best effect is obtained in example 1.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (13)
1. A buccal smokeless tobacco product containing a hop component is characterized by comprising the following raw materials in parts by weight: 20-30 parts of tobacco materials; 1-15 parts of hops or hops products; 1-2 parts of a salty agent; 5-15 parts of a sweetening agent; 1.5-5 parts of natural flavoring agent; 1-2 parts of a humectant; 1-3 parts of an excipient; 0.005-0.05 part of antioxidant; 35-55 parts of water; a proper amount of an acidity regulator;
the tobacco product is prepared by the following method:
① drying tobacco material, pulverizing, and sieving to obtain tobacco powder of 20-100 meshes;
or further processing tobacco powder into tobacco extract and tobacco extract composite powder;
② dissolving salty agent and sweetener in deionized water, mixing with tobacco powder, tobacco extract or tobacco extract composite powder, steaming at 60-100 deg.C for 2-24 hr, cooling, and balancing water content to 20-45%;
③ mixing flos Lupuli or flos Lupuli product with ②, adding acidity regulator, and adjusting pH to 5-9;
④ adding natural flavoring agent, antioxidant, humectant, and excipient, mixing, and controlling water content in the material to keep it in non-caking state;
⑤ sterilizing, packaging, sterilizing again, and sealing to obtain the final product;
wherein the step ① further comprises pre-treating the tobacco material, wherein the pre-treating comprises nicotine reduction treatment, which comprises immersing the tobacco material in 30-90 deg.C water 10-50 times the volume of the material, the water containing 0.5-2% by mass of citric acid or citric acid ester, soaking for 10-60 min, filtering off water, and oven drying at 40-150 deg.C until the water content is 3-10%.
2. The buccal smokeless tobacco product of claim 1, wherein the hops are selected from one or more than two of bitter, aromatic and bitter-aromatic hops.
3. The buccal smokeless tobacco formulation according to claim 1, wherein said hop is a female inflorescence of hop belonging to genus Humulus of family Moraceae, including fresh hop and pressed hop.
4. The buccal smokeless tobacco product according to claim 1, wherein the hop product is one or more of hop powder, hop granules, hop extract, hop tincture and hop oil which are further processed from hops or hop cones.
5. The snus-type smokeless tobacco product according to claim 1, wherein said tobacco material is selected from one or a combination of flue-cured tobacco, air-cured tobacco and sun-cured tobacco; the tobacco material is selected from leaf, flower, stem, seed parts, and is processed into the product.
6. The snus product of claim 5, wherein said air-cured tobacco is selected from the group consisting of burley tobacco, maryland tobacco, cigar tobacco;
the sun-cured tobacco is selected from one or more of red sun-cured tobacco, yellow sun-cured tobacco, aromatic tobacco and yellow tobacco;
the tobacco material at least contains sun-cured tobacco produced in Guizhou area.
7. The buccal smokeless tobacco formulation of claim 1 wherein the salty agent is selected from one or a combination of refined salt, sun-dried fine salt or nutritive salt;
the sweetener is selected from fructose, glucose, sucrose, maltose, hydrogenated starch hydrolysate, radix Glycyrrhizae powder, ammonium glycyrrhizinate, potassium glycyrrhizinate and tripotassium glycyrrhizinate, stevioside, mogroside, thaumatin, honey, mannose, D-mannitol, lactose, lactitol, xylitol, acesulfame potassium, neotame, aspartame, maltitol, sorbitol, saccharin sodium, sodium cyclamate, one or more of cyclohexyl calcium sulfamate, sucralose, alitame, isomaltulose, erythritol, isomaltooligosaccharide, galacto-oligosaccharide, lactulose, fructo-oligosaccharide, raffinose, soybean oligosaccharide, lactosucrose, xylo-oligosaccharide, inulin oligosaccharide, sucralose, glycyrrhizin, neohesperidin dihydrochalcone, curculin, miraculin, tetrandrine, bissweet and L-arabinose;
the flavoring agent is selected from one or more of bergamot oil, black currant absolute oil, brussel leaf oil, acacia absolute oil, ginger oil, jasmine absolute oil, lavender oil, lemon oil, peppermint oil, menthol, sweet orange oil, orange flower oil, jujube tincture, clove bud tincture, clove leaf oil, basil oil, tea aromatic oil, patchouli oil, marigold oil, hawthorn tincture, cocoa tincture, dark plum tincture, black tea tincture, coffee tincture, chrysanthemum morifolium oil, conoge oil, nutmeg oil, coffee powder, plum powder, red date powder, cocoa powder, green tea powder, mint powder, aloe extract, honeysuckle extract, lotus leaf extract, fruit extract and rum;
the acidity regulator is selected from one or a combination of more of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium pyrophosphate, dipotassium phosphate, disodium hydrogen phosphate, calcium hydrophosphate, tripotassium phosphate, trisodium phosphate, potassium polymetaphosphate, sodium citrate, potassium citrate, sodium gluconate and diammonium hydrogen phosphate;
the humectant is selected from one or more of propylene glycol, glycerol, water-soluble plant polysaccharide, honey, polydextrose, maltitol syrup and sorbitol syrup;
the antioxidant is selected from one or more of tea polyphenol, butyl hydroxy anisol, dibutyl hydroxy toluene, potassium metabisulfite, sodium sulfite, sodium bisulfite, vitamin C, vitamin E, calcium ascorbate, ascorbyl palmitate, D-isoascorbic acid and sodium salt thereof, propyl gallate, calcium lactate, sodium lactate, sorbic acid and potassium salt thereof, disodium ethylene diamine tetraacetate, phytic acid and sodium salt, licorice antioxidant, bamboo leaf antioxidant, ginkgo biloba extract, tea extract and grape seed extract;
the excipient is selected from one or more of calcium carbonate, starch, phosphorylated distarch phosphate, sodium carboxymethyl starch, sodium starch phosphate, maltodextrin, cyclodextrin, microcrystalline cellulose, sodium carboxymethyl cellulose, hydroxypropyl cellulose, methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, gelatin, arabic gum, casein, chitin, chitosan and derivatives, chitosan oligosaccharide and derivatives, sodium alginate, propylene glycol alginate, tara gum, mannitol, sorbitol, lactitol, guar gum, pectin, gloiopeltis gum, fenugreek gum, locust bean gum, abelmoschus gum, xanthan gum, cassia gum, carrageenan, curdlan, soluble soybean polysaccharide, tamarind polysaccharide gum, pullulan polysaccharide and flaxseed gum.
8. The oral smokeless tobacco formulation of claim 7, wherein said nutritive salt is selected from one or more of iodized salt, low sodium salt, selenium salt, zinc salt, hematized salt, calcium salt, anticaries salt, or vitamin B2 salt.
9. The snus product of claim 7, wherein said fruit extract is selected from the group consisting of fruit juice concentrates.
10. A method of making a smoking article according to claim 1, comprising the steps of:
① drying tobacco material, pulverizing, and sieving to obtain tobacco powder of 20-100 meshes;
or further processing tobacco powder into tobacco extract and tobacco extract composite powder;
② dissolving salty agent and sweetener in deionized water, mixing with tobacco powder, tobacco extract or tobacco extract composite powder, steaming at 60-100 deg.C for 2-24 hr, cooling, and balancing water content to 20-45%;
③ mixing flos Lupuli or flos Lupuli product with ②, adding acidity regulator, and adjusting pH to 5-9;
④ adding natural flavoring agent, antioxidant, humectant, and excipient, mixing, and controlling water content in the material to keep it in non-caking state;
⑤ sterilizing, packaging, sterilizing again, and sealing to obtain the final product;
wherein the step ① further comprises pre-treating the tobacco material, wherein the pre-treating comprises nicotine reduction treatment, which comprises immersing the tobacco material in 30-90 deg.C water 10-50 times the volume of the material, the water containing 0.5-2% by mass of citric acid or citric acid ester, soaking for 10-60 min, filtering off water, and oven drying at 40-150 deg.C until the water content is 3-10%.
11. The method of claim 10, wherein the steam treatment temperature is 70 to 90 ℃.
12. The method of claim 10, wherein in step ①, the tobacco extract is prepared by drying and pulverizing tobacco raw material, and extracting with supercritical extraction, ultrasonic-assisted extraction, microwave-assisted extraction or simultaneous distillation to obtain tobacco extract with solid content of more than 35%;
mixing the obtained tobacco extract and capsule wall material at a weight ratio of 1:5-15, dispersing in deionized water, stirring strongly to obtain uniform dispersion, and spray drying to obtain tobacco extract composite powder.
13. The method of claim 10, wherein step ① further comprises pre-treating the tobacco material, the pre-treating comprising flavoring or heat treating;
the flavoring treatment is to prepare spice liquid by decocting common spice plants or spice liquid by flavoring agent, soak or soak tobacco material by spice liquid, or spray spice liquid on the surface of tobacco material uniformly;
the heat treatment refers to the processes of frying, baking/oven heating, infrared heating and microwave heating of the tobacco raw materials.
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| US10405571B2 (en) | 2015-06-26 | 2019-09-10 | Altria Client Services Llc | Compositions and methods for producing tobacco plants and products having altered alkaloid levels |
| CN105286080B (en) * | 2015-11-12 | 2021-05-28 | 贵州中烟工业有限责任公司 | Buccal smokeless tobacco product and preparation method thereof |
| US11612183B2 (en) * | 2015-12-10 | 2023-03-28 | R.J. Reynolds Tobacco Company | Protein-enriched tobacco composition |
| CN107319629A (en) * | 2017-06-16 | 2017-11-07 | 云南中烟工业有限责任公司 | A kind of packed buccal cigarette of nicotine complex salt and preparation method thereof |
| DK181399B1 (en) * | 2022-01-28 | 2023-10-06 | Mac Baren Tobacco Company As | Pouch composition with specific nicotine to solvent ratio |
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| CN101264277A (en) * | 2008-04-16 | 2008-09-17 | 冯冲 | Compound essential oil for controlling smoke and giving up smoking |
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| US8616221B2 (en) * | 2007-02-28 | 2013-12-31 | Philip Morris Usa Inc. | Oral pouch product with flavored wrapper |
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| CN101264277A (en) * | 2008-04-16 | 2008-09-17 | 冯冲 | Compound essential oil for controlling smoke and giving up smoking |
| CN101705149A (en) * | 2009-11-13 | 2010-05-12 | 飞嘉创业添加剂(深圳)有限公司 | Tobacco essence and preparation method thereof |
| CN103054171A (en) * | 2013-01-25 | 2013-04-24 | 红云红河烟草(集团)有限责任公司 | Electronic cigarette liquid prepared from flat-flavor tobacco |
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